Serves: 2

This is such a restaurant dish.

Really special. Really wow.

Cooked over charcoal, the addition of the smokiness just completed what was otherwise a brilliant starter to a late Sunday Italian lunch.

The sherry vinegar and eschalot cuts through the heat and fat from the ‘nduja butter. A real triumph and one I will repeat the next time we do a slow afternoon over charcoal grilling.

Ingredients

75gm ‘nduja
75gm unsalted butter, softened
1/2 eschalot, finely chopped
2 tbsp sherry vinegar
A small handful coriander, roughly chopped
6 large scallops in half shell

Method

1. Put the ‘nduja into a small cold frying pan and break it up with the back of spoon over a medium heat, until its fat has rendered and is fairly smooth. Cool then put in a bowl with the softened butter and mix really well. Chill for 5 minutes to firm slightly. Tip into baking paper, form into a sausage and twist the ends to tighten. Chill until firm.
2. In a small bowl, mix together the shallot, vinegar and coriander with a little seasoning.
3. Heat the grill or charcoal. Put the scallops in their shells onto a large baking dish, then put a thick slice of the ‘njuda butter on top of each. Grill for 5 minutes until the butter is bubbling and the scallops are lightly caramelised.
4. Serve with vinegar, herb and shallot mix spooned over the top.