James Martin’s Great British Adventure: BBQ Scallops with Black Pudding, Apple & Hazelnut Butter

The Orkney Islands are a must to visit – they turned out to be my favourite place on the trip. From the air, as you fly over, the coastline and beaches resemble those of the Caribbean with clear sand and turquoise waters. They provide the ideal habitat for some of the greatest seafood found in Britain.

James Martin's Great British Adventure: BBQ Scallops with Black Pudding, Apple & Hazelnut Butter

James Martin’s Great British Adventure: BBQ Scallops with Black Pudding, Apple & Hazelnut Butter The Orkney Islands are a must to visit – they turned out to be my favourite place on the trip. From the air, as you fly over, the coastline and beaches resemble those of the Caribbean with clear sand and turquoise waters. They provide the ideal habitat for some of the greatest seafood found in Britain. Print This
Serves: 4
Nutrition facts: calories fat
Rating: 3.5/5
( 2 voted )

Ingredients

  • 200g salted butter, softened
  • 1 English apple, thinly sliced and diced
  • Small bunch of flat-leaf parsley, chopped
  • Small bunch of dill, chopped
  • 100g hazelnuts, chopped
  • 50g black pudding, skinned and chopped
  • Sea salt and freshly ground black pepper
  • 12 scallops with roes
  • To serve
  • 6 scallop shells
  • 300g seaweed, optional
  • Crusty bread, to serve

Instructions

Light your BBQ. When the coals are silvery in colour, it’s ready to cook on. There’s no need to put the rack on top as the scallop shells are going to sit on top of the coals.

Put the butter into a large bowl and add the apple, herbs, hazelnuts and black pudding. Season and mix well.

Pop 2 scallops in each shell, season, then spoon a sixth of the butter mixture on top of each one.

Place the shells directly onto the BBQ coals and cook for 3 minutes until the butter is hot and bubbling. Use long tongs to carefully lift each shell off the hot coals.

Divide the seaweed between six plates, if using, and sit a scallop shell on top of each pile. Serve with plenty of crusty bread to mop up the sauce.

James Martin’s Great British Adventure, Quadrille, £25.

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