Baked Shark Bay Jumbo Scallops in Five Pepper Crust Butter - Chef Recipe by Arie Prabowo

Ingredients

12 Shark Bay jumbo half-shell scallops

Five pepper crust butter:

100 g unsalted butter, softened at room temperature
20 g Parmesan, grated
20 g cheddar, grated
2 g white peppercorns
2 g black peppercorns
2 g pink peppercorns
2 g Sichuan peppercorns
2 g green peppercorns

2 g thyme sprigs, finely chopped
5 g chives, chopped

3 g salt fales
20 g Panko breadcrumbs, toasted in oven at 170 C until golden brown

1 lemon to serve, cut into wedges

Method

Scallops:

Wash and separate scallops from the shells.

Pat dry scallops and put them back onto the shell.

Set aside in the fridge for later use.

Peppercorns:

Combine all the peppercorns in a bowl.

Heat a fry pan on medium heat, and toast the peppercorns until fragrant.

Set aside to cool down.

Blitz the toasted peppercorns in coffee grinder or mortar and pestle to form a fine powder.

Butter:

Combine butter, Parmesan cheese, cheddar cheese and the ground peppercorns in a mixing bowl.

Using a spatula, mix well until well combined.

Add chopped thyme, chopped chives, salt flakes and toasted breadcrumbs.

Mix well and taste.

Using cling wrap, roll the butter into log roughly 3 cm diameter to fit the size of the scallop.

Set in the fridge to harden.

Once set, cut the butter into thin circles about 3 mm thick.

To cook:

Equipment

Pre-heat oven to 210 C.

Lay scallops onto baking tray.

Place the butter circles on top of each scallop.

Bake in the oven for 3 minutes until golden brown.

Serve the baked scallops with lemon wedges.

Recipe provided by Marmor