Matt Tebbutt's Roasted Scallops with Seaweed Butter, Sweetcorn, Girolles and Spring Onions

Inspired by his recent trip to Orkney, Matt made roasted scallops with seaweed butter, sweetcorn, girolles and spring onions. A late summer-into-autumn starter that’s quick to put together once you’ve left the mushrooms to marinate. Finished with a few drops of our "delicious" Bere Malt Vinegar to balance the dish. Perfect!

For the roasted scallops:
150g/5oz girolle mushrooms, brushed clean
100ml/4fl oz Bere Malt Vinegar
4 tbsp olive oil
1 fresh corn cob, kernels only
3 spring onions, chopped
6 fat king scallops
salt and freshly ground black pepper

For the seaweed butter:
125g/4½oz soft unsalted butter (at room temperature)
2 tbsp dried seaweed (or to taste)
2 tbsp white miso paste


  1. To make the seaweed butter, place the ingredients into a bowl and mix together.

  2. To make the the roasted scallops, place 100ml/3½ fl oz water with the vinegar into a saucepan over a high heat and boil until reduced by half. Remove from the heat, add the mushrooms and leave for 1 hour. Discard the liquid when ready to serve.

  3. Heat 2 tablespoons of oil in a pan and fry the corn kernels and spring onion until soft. Add 2 tablespoons of the seaweed butter and cook for a further 2 minutes.

  4. Heat a dry pan until scorching hot. Add 2 tablespoons of oil and cook the scallops on one side until golden-brown.

  5. To serve, spoon the sweetcorn into a dish, scatter over the pickled mushrooms and top with the scallops.

Tip: Multiply up the quantities for the scallops as needed. Any remaining butter can be stored in the fridge and added to other dishes.

Recipe listed on BBC Food


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