Anchovy Garlic Butter Seared Scallops
Rated 5.0 stars by 1 users
Food:
Fish
Serves:
1 to 2 people
Prep Time:
10 min
Cook Time:
1 hour
Using the Alchemy plancha is the best way to make seared scallops. Through a combination of fat, flavour and fire, from the anchovy and garlic butter and the centre fire pit, the scallops become a perfect buttery morsel. This recipe calls for serving the scallops with a loaded potato, but in theory you can serve them with whatever you like - scallops and potatoes are just a great pair. The potato is smoked whole and then the insides are scooped out and mixed with some of the anchovy and garlic butter, cream and shredded cheese, stuffed back into the potato skin and topped with more shredded cheese, then goes back into the smoker to get the cheese all nice and melted. So flavourful. Once the loaded potato is done and cut open, the scallops can go straight on top, drizzled with more anchovy and garlic butter, and then finished with Maldon salt and fresh chives.
By:Chef Matt Basile
Ingredients
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3 u10 scallops
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1 russet potato
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½ cup Italian parsley, chopped
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1 clove garlic
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2-3 anchovies, plus anchovy oil
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½ cup butter
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1-2 tbsp cream
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3 tbsp shredded Italian blend cheese
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Salt
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1-2 chives for garnish
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Maldon salt
Instructions
Set smoker to 325F.
Poke holes in the potato with a fork or sharp knife, wrap in tin foil and place in the smoker for 1.5 hours.
Finely chop the Italian parsley, grate the garlic and pour about 1 tsp of the oil from your jar of anchovies and add 2-3 anchovy fillets to the parsley and garlic. Mince the ingredients together. Reserve 1 tbsp of the mixture and add the rest to a small cast iron pan with the butter and mix together. When ready to make the scallops, place on the plancha to melt.
Once done, remove the potato from the smoker and cut open lengthwise and remove the flesh inside and place in a bowl. Add the reserved anchovy butter, cream and a pinch of shredded cheese. Mix together and then fill the potato skin with the mixture. Top with shredded cheese and place back in the smoker for 15-20 minutes, or until the cheese on top is melted.
Sear the scallops on the plancha, basting with the anchovy butter, flipping once.
To plate, place the stuffed baked potato down first and cut in half along the opening, then cut each half in half again lengthwise, to create a base for your scallops. Place the scallops on the potato and drizzle with more anchovy butter. Season with Maldon salt and garnish with chopped chives.