Dirty Nduja Scallops
Scallops are one of my favorite dishes to have as a starter. While we were away camping recently we came up with this recipe to cook them in their shells, directly on the charcoal, otherwise known as dirty cooking. The shells are a very effective cooking receptacle.
As we were in Cornwall, we decided to pair them with some Nduja from Duchy Charcuterie. Mark makes some of the nicest Nduja we’ve had, a spicy, spreadable salami-like paste, but with a kick.
Cooking surfaces
None
BBQ Temperature
Ingredients
- 4 scallops with 1/2 shell
- 4 small knobs of butter
- 4 tbsp Nduja
- Corriander leaf to garnish
Method
- Heat your Egg to 180°C-200°C and allow the fire to spread through the coals.
- Into each shell, add 1/2 tsp butter and the scallop on top.
- Places the shells onto the coals, and let the butter to melt. This will happen faster than you think.
- Cook the scallops for about 1 minute after the butter has started to bubble.
- Now flip the scallop in the shell and add the nduja.
- Cook for a further minute, allowing the scallop to start to brown and the nduja to melt.
- You are aiming for the center of the scallop to reach 46°C.
- Take the scallops off the heat, allow to cool a little and then garnish with coriander.
- The scallop temperature will even out with the middle warming further.
Note:
Try not to overcook your scallops, they will become rubbery. Cooked well they are soft, not chewy. The nduja will make a nice little sauce and give them a little zing.