Chefs Nick Kim and Chef Jimmy Lau, from Shuko in NYC coat these scallops in a garlicky soy butter before grilling them in their shells.
Slideshow:More Scallop Recipes
1 head garlic, halved crosswise
Extra-virgin olive oil
4 tablespoons unsalted butter, softened
1 tablespoon soy sauce
12 fresh small morels
4 large sea scallops and shells (See Note)
3 ounces uni
Parsley leaves, for garnish
1 lime, quartered, for serving
How to Make It
Preheat the oven to 300°. Arrange the garlic cut side up on a sheet of foil and drizzle with olive oil. Season with salt and pepper and wrap in the foil. Roast the garlic for about 1 hour, until very soft. Let cool, then squeeze the garlic cloves out of the skins and mash in a small bowl with the butter and soy sauce.
Light a grill or preheat a grill pan. Rub the roasted garlic soy butter on the inside of the scallop shells. Place 3 morels in each buttered shell and top with a scallop. Place the scallop shells on the grill and cook over medium-high heat until the butter starts to brown and the scallop are just cooked through, 3 to 5 minutes.
Garnish the scallops with uni and parsley and serve with lime wedges.
Ask your fishmonger for 4 single scallop shells.
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