GEOFF’s Grilled Abrolhos Scallops with Preserved Lemon Butter…

Grilling scallops in the half-shell over high heat is one of those techniques that looks effortless but demands your full attention for the thirty seconds it takes. The flame – whether that’s a teppanyaki plate, a barbeque, or a cast-iron pan – imparts a light char and a smoky edge that you simply can’t replicate in an oven. I love this method for the contrast it creates: that brief kiss of heat against the natural sweetness of the scallop, finished with a fragrant preserved lemon butter that brings a Provençal brightness to the whole affair.

The preserved lemon is the heart of this recipe. It adds a complexity that fresh lemon juice alone can’t match – a kind of mellow, salted citrus depth that plays beautifully against the butter and herbs. I source my Abrolhos Islands scallops through Fair Seafood, and I can’t recommend them highly enough. The traceability and quality are exceptional, and when you’re cooking something this simple, those things matter enormously.

GEOFF’s Grilled Abrolhos Scallops with Preserved Lemon Butter…

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 people

Course: Appetizer, Entree

Cuisine: French

Calories: 621

Ingredients Equipment Method Notes

Ingredients

  

• 18 Abrolhos scallops in half-shell (3 per person)
• 20 ml extra virgin olive oil (for brushing)
• qty Cracked black pepper, to taste
• qty Micro herbs, for garnish (optional)

Preserved Lemon Butter

• 250 gm unsalted butter
• 3 eschallots, finely chopped
• 1/3 preserved lemon, (flesh removed, rind finely chopped)
• 1/3 garlic clove, finely minced
• 15 gm fresh tarragon, chives, or flat-leaf parsley, chopped
• 10 ml lemon juice (optional)
• 2-3 gm cracked black pepper, to taste

Equipment

• 1 BBQ, or Induction or Gas stovetop Teppanyaki plate, Cast-Iron Pan or Stainless pan

Method

 

1. Confit the Eschallots

   1.      Melt 120gm of the butter in a small sauce pan over medium-low heat. Add the finely chopped eschallots and cook gently, stirring occasionally, for 20–25 minutes until completely tender and soft. Strain the confit eschallots, discard the butter, and set aside to cool.

   Make the Preserved Lemon Butter

   2.      Melt the remaining 130gm butter in a clean small saucepan over low heat. Add the preserved lemon rind, garlic, confit eschallots, chopped herbs, and lemon juice if using. Stir well to combine. Season with cracked black pepper. Keep warm on the lowest heat setting.

   Prepare the Scallops

   3.      Pat scallops dry with paper towel. Lightly brush the flesh with olive oil and season with cracked black pepper.

   Grill

   4.      Preheat your teppanyaki plate, BBQ, or cast-iron pan gently on a medium heat (whilst preparing) and then to a high heat(induction setting 8–9 for cast-iron).

   5.      Place the scallop shells directly on the heat. Grill for 30 seconds each side, basting generously with the preserved lemon butter as they cook, until just opaque and lightly caramelised at the edges.

   Finish and Serve

   6.      Transfer immediately to serving plates. Drizzle with additional warm preserved lemon butter and garnish with micro herbs or a little lemon zest. Serve straight away.

Notes

Serving Suggestions:

1. Serve the scallops on their shells on a share plate or individual starter plates, with a small ramekin of the remaining preserved lemon butter on the side for dipping.
2. Crusty sourdough bread is essential for mopping up the butter.
3. Wine pairing: a crisp South Australian Sauvignon Blanc or a dry Riesling from the Clare or Eden Valley cuts through the richness of the butter beautifully. For a special occasion, a glass of French Crémant d’Alsace is superb.

Notes:

1. Timing is everything: Scallops cook very quickly and will turn rubbery if overdone. Thirty seconds each side is enough – they should be just opaque and still slightly translucent at the centre.
2. Preserved lemon: Use only the rind – scrape out and discard the pulp. The rind has an intense, complex citrus flavour. You’ll find preserved lemons at most delis and Middle Eastern grocers.
3. Confit eschallots: Don’t rush this step. The slow confit process mellows the sharpness of the eschallots and gives the butter a gentle sweetness. They can be prepared a day ahead and kept refrigerated.
4. No teppanyaki or BBQ: A heavy cast-iron pan on induction at setting 8 – 9 or high heat for gas stovetop works very well. Get the pan smoking hot before the scallops go in.
5. Scallop selection: Look for scallops that smell clean and briny with firm, translucent flesh. Use within 1–2 days of purchase and bring to room temperature 15 minutes before cooking.
6. Presentation tip – bigger side up: The scallop adductor muscle is slightly tapered – one face is broader than the other. When placing the scallop in the shell before grilling, always position the wider face upward. It’s a simple trick, but it gives the illusion of a more generous scallop on the plate and makes for a much more impressive presentation.
7. Combining styles: This recipe works beautifully as part of a multi-style scallop entrée. Consider serving 3 scallops per person across different preparations – for example, a grilled scallop with preserved lemon butter alongside an oven-gratin and a scallop ceviche. It’s a wonderful way to highlight the versatility of Abrolhos Islands scallops and gives your guests genuine contrast in texture, temperature, and flavour.

Fridge Friendly Instructions: 

1. These scallops are best enjoyed immediately after cooking.
2. The preserved lemon butter can be made up to 3 days ahead and stored in a sealed glass container in the fridge.
3. The confit eschallots can be prepared up to 2 days ahead and stored separately, refrigerated.
4. To reheat the butter: warm gently in a small saucepan over low heat, stirring to recombine. Do not boil.

Freezer Friendly Instructions:

1. Not really recommended. The texture of fresh scallops is irreversibly damaged by freezing.
2. The preserved lemon butter can be frozen separately for up to 1 month – thaw overnight in the fridge and reheat gently before use.

Nutrition Facts – 6 servings

Amount Per Serving | Calories – 621 or Kilojoules – 2,450 | Total fat 55gm, Saturated fat 26gm, Monounsaturated fat 0gm, Polyunsaturated fat 0gm, Trans fat 0gm | Cholesterol 16mg | Sodium 1,559mg | Potassium 188mg | Total Carbohydrate 19gm, Dietary Fibre 0gm, Sugars 15gm | Protein 12gm | Vitamin A 0%| Vitamin C 1% | Calcium 1%| Iron 6%.

*The Percent Daily Values are based on a 2,000 calorie / 8370 Kilojoule diet, so your values may change depending on your calorie/kilojoule needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.