Island scallops with ocean seasoning

These island scallops with ocean seasoning highlight a plethora of native Indigenous ingredients, sea blites, saltbush, pepperberry and hibiscus.

Credit: Island Echoes

• serves

  4-6

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Mid

Stream free On Demand

Island Echoes With Nornie Bero

series • 

cooking

PG

series • 

cooking

PG

Ingredients

• 500 g baby scallops, shell-on, cleaned (roe-on)

For the seasoned ocean butter

• 125 g unsalted butter, softened
• 3 sprigs sea blite
• 3 sprigs lemon thyme
• ½ tsp ground saltbush
• ½ tsp ground pepperberry
• ½ tsp ground hibiscus
• ½ tsp celery salt
• A pinch sea salt
• 1 eschallot, finely chopped
• 1 garlic clove, finely chopped
• Olive oil, for drizzling

Instructions

1. Combine the ingredients for the seasoned ocean butter in a food processor or blender, blitz well to combine. Spoon into a medium bowl and set aside.
2. Heat a barbecue or light a fire pit over high heat. Cook the scallops for 1-2 minutes, then spoon over a little of the seasoned butter over each scallop. Cook for a further 1-2 minutes, or until just cooked, then transfer to a large serving platter. Serve immediately.

Watch how to make this recipe on Episode 1 of Island Echoes with Nornie Bero.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Island Echoes With Nornie Bero

series • 

cooking

PG

series • 

cooking

PG