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Dirty Nduja Scallops

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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 made some of the nicest Nduja we've had, a spicy, spreadable salami-like paste with a kick.  He's only selling wholesale now.
This dish is great for a treat or special occasion.  This dish can also be cooked on the grill round of the OFYR.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 4 servings
Course: Main Course
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 4 scallops with 1/2 shell
  • 4 knobs butter
  • 4 tbsp Nduja
  • Fresh coriander to garnish

Equipment

Grill Temperature

200C temp_icon

Surfaces

Method
 

  1. Heat your Egg to 180°C-200°C and allow the fire to spread through the coals.
  2. Into each shell, add 1/2 tsp butter and the scallop on top.
  3. Places the shells onto the coals, and let the butter melt. This will happen faster than you think.
  4. Cook the scallops for about 1 minute after the butter has started to bubble.
  5. Now flip the scallop in the shell and add the nduja.
  6. Cook for a further minute, allowing the flesh to start to brown and the nduja to melt.
  7. You are aiming for the center of the flesh to reach 46°C.
  8. Take the scallops off the heat, allow to cool a little and then garnish with coriander.
  9. The scallop temperature will even out with the middle warming further.

Notes

Try not to overcook them, 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.