Scallops with Seaweed Butter & Wild Garlic
For each scallop, slide a long thin-bladed knife along the inside of the flat part of the shell and pull away. Discard the flat part of the shell.
Using a spoon, carefully lift the scallops out of the shell, reserving the shell for cooking
Discard the skirt and roe and briefly rinse the scallop in cold water. Pat dry.
Thoroughly rinse the scallop shell to ensure it is free of sand and place cleaned scallop inside
Add a small knob of butter, a sprinkling of seaweed powder, a pinch of Maldon salt and a splash of burnt Kombu vinegar
Grill scallops in their shells, on the bbq for 3-4 minutes, until they are just warm in the centre
Allow to rest 1 minute, baste with resting juices/cooking liquor, then serve warm with pickled wild garlic stems, viola flowers and baby oyster leaves.
Pickled Wild Garlic Stems
Combine white wine vinegar, water and sugar in a saucepan and warm until sugar has dissolved
Pour hot pickling liquor over wild garlic stems and leave to pickle for 1hr minimum.
Burnt Kombu Vinegar
BBQ Kombu until it is blistered all over. Transfer to container
Warm vinegar to 70ºC. and pour over Kombu
Allow to infuse for 2 days minimum