Scallop Toast
Luke Vandore-Mackay bring you this delicious and easy seafood recipe for your summer table.
Ingredients
500g scallops
100g salted butter
1 tbsp dried seaweed flakes
6 chicken thigh skins
Oil for deep frying
2 large slices sourdough bread
1 tbsp crispy chilli oil
1 tbsp chopped dill
Juice of half a lemon
Method
1. Heat your grill to 200ºC direct.
2. Mix the butter and seaweed together and set aside. Heat the oil in a half-moon cast iron pan to 180ºC and fry the chicken skins until golden and crisp.
3. Butter the bread and place butter-side-up on the grill.
4. Grill the scallops at the same time until just cooked through.
5. When the butter is melted and the bottom of the bread is nicely toasted, remove from the grill.
6. Add the scallops to the bread and dress with lemon juice, chilli oil and the dill. Eat immediately.
Image credit : Nick Hook
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Method
1. Heat your grill to 200ºC direct.
2. Mix the butter and seaweed together and set aside. Heat the oil in a half-moon cast iron pan to 180ºC and fry the chicken skins until golden and crisp.
3. Butter the bread and place butter-side-up on the grill.
4. Grill the scallops at the same time until just cooked through.
5. When the butter is melted and the bottom of the bread is nicely toasted, remove from the grill.
6. Add the scallops to the bread and dress with lemon juice, chilli oil and the dill. Eat immediately.
Image credit : Nick Hook
