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 

Nick Kim
Jimmy Lau

Gallery

Abby Hocking / Food & Wine

Recipe Summary

active:
20 mins
total:
1 hr 20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

Ask your fishmonger for 4 single scallop shells.

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