Scallop On The Half Shell Recipe

Prepare shells and scallops

Rinse and dry half scallop shells. Pat scallops dry with paper towel, remove any side muscle if present. Season both sides lightly with sea salt and black pepper. Place each scallop on its matching half shell and refrigerate on a tray until ready to grill.

Brush scallop surfaces lightly with neutral oil just before grilling to prevent sticking.

Cook mussels

In a large saucepan, melt 2 tbs unsalted butter over medium heat. Add the minced shallot and garlic and sweat until translucent (about 2 minutes) without browning. Add the mussels, white wine, water or fish stock, thyme sprigs and bay leaf. Increase heat to high, cover, and steam until mussels open, about 4–6 minutes. Discard any mussels that do not open.

Finish broth

Remove mussels with a slotted spoon and set aside (reserve a few whole for garnish). Strain the cooking liquid through a fine mesh sieve into a clean saucepan, pressing gently to extract flavor but leaving grit behind. Add lemon juice, 1 tsp salt and 1/2 tsp pepper, and simmer gently for 3 minutes to reduce slightly. Keep warm; this is your mussel broth (about 200–250 ml).

Make uni butter

Using a fork, mash the soft uni together with the softened butter, lemon zest, 1/2 tsp salt and 1/4 tsp white pepper until smooth and homogenous. Taste and adjust seasoning. Transfer to plastic wrap, form into a log or spoon into a small container, then chill until slightly firm (about 20 minutes). Keep chilled but allow to soften slightly before plating so it will melt over scallops.

Prepare potatoes

Rinse potatoes and slice very thinly (use a mandoline) into rounds approx. 1–2 mm thick. Rinse slices to remove excess starch and pat dry thoroughly.

Fry to crisp

Heat oil in a heavy pot or deep-fryer to 175°C (350°F). Fry potatoes in small batches until golden and crisp, 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Immediately toss hot fries with truffle oil, 1 tsp salt and grated parmesan if using. Keep warm and crisp in a low oven (90–100°C) while finishing other components.

Charcoal grill setup

Preheat a charcoal grill to medium-high with a hot zone for searing and an off-heat zone for finishing. Let coals burn down until covered with white ash for stable heat.

Place scallops on shells directly on the grill over the hot zone, searing for 1–1.5 minutes per side until a golden crust forms and they are opaque through the middle (internal temp ~55–60°C). If shells are thin, move them to the cooler side for the second side to avoid overcooking.

As soon as scallops are off the grill, place a small dollop (about 5 g) of uni butter on each scallop so it begins to melt. Arrange scallops on the half shells on individual plates or a serving board.

Place mussel broth

Spoon 1–2 tbs (15–30 ml) of warm mussel broth into the bottom of each scallop shell so the scallop sits with a little liquid around it (reserve extra broth to serve on the side).

Nestle 2–3 crispy truffle fritz potato slices alongside each scallop on the shell or plate them on top of the scallop for texture contrast.

Toss microgreens, citrus slices, yuzu (or lemon-lime) juice, olive oil, honey, 1/4 tsp salt and 1/4 tsp pepper gently to make the micro citrus salad. Place a small bundle (about 10 g) of the micro salad atop or beside each scallop.

Garnish each scallop with a few reserved whole mussels (shelled or in half shells), a sprinkle of chopped chives, and micro herbs or edible flowers as desired. Serve immediately with lemon wedges and the remaining mussel broth on the side.