Jack Stein's Scallops

Grilled scallops with summer truffle butter

This is a very simple bistro style scallop dish utilising the best Cornish hand dived scallops from the south coast. As autumn draws in, we live in hope for an “Indian summer” and in turn hold onto our store of summer truffles (Tuber Aestivum) which grow in special locations across the south west. You can of course use normal French truffle paste, or even a few drops of truffle oil to make the butter for this recipe.

I believe that roasting scallops in their shells is much more appealing as the shell gives off an intoxicating aroma of the sea that heightens the experience immensely. The croutons in the dish add a great texture, while the chives and lemon juice cut through the butter. Since we first cooked this dish for Rick (Stein) in our development kitchen it has been a constant on the menu at St Petrocs Bistro in Padstow.

Serves 4

• 12 half shell scallops
• 250 g softened unsalted butter
• 2 ½ g salt
• 10 ml lemon juice
• 20 g minced summer truffle or truffle paste
• 100 g white bread
• 50 g melted butter
• 10 g chives, finely chopped

Clean the scallops to ensure any dirt and grit is removed. Let them dry, this prevents any spitting when grilling.

For the truffle butter, combine the butter with the salt, lemon juice and truffle and mix thoroughly then place in the fridge to set.

Meanwhile to make the croutons, cut the bread into 2 cm squares and fry in olive oil until lightly browned, drain onto kitchen roll and set aside.

To serve, season the scallops with salt, pepper and melted butter and place under a hot grill and cook for 2 minutes. Put 20 g of truffle butter on the scallop and cook for a further minute. They should be served slightly underdone. After they are cooked scatter with croutons and chives and serve.

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