Tomato 'nduja butter baked scallops
Tomato, ‘nduja and butter combine to create a low-effort / high return small plate of baked scallops, perfect for enjoying alongside of crisp glass of white wine on a sunny afternoon. There’s minimal prep involved, making this a wonderful entertainer’s dish.
Servings: 24 approx yield of compound butter
Ingredients
- 85 g unsalted butter room temp
- 45 g tomato paste
- 25 g ‘nduja paste
- 24 scallops in the shell side muscle removed
Instructions
- Add all of the ingredients for the compound butter to a food processor and blitz until combined.
- Roll into a log using clingfilm - place dollops of the compound butter in a horizontal line in the middle of the sheet, then roll the top edge down over the butter leaving an overhang of clingfilm.
- Use a bench scraper to push the butter up away from you to form this into a log shape, then continue to roll this up and tighten the ends.
- Refrigerate until solid - at least 1 hour.
- Cut small rounds off the butter log, and place on top of your scallops.
- Preheat an oven to 200c, then baked the scallops on a baking tray for 10-12 minutes (depending on size) until cooked through.
- If cooking in a pizza oven, this will really only take a minute or two total - check the scallops halfway and be mindful that the shells can crack under open flame.
- If you like you can use a blow torch to add a little extra char to the scallops, but this really isn’t a necessary step.
- Serve immediately.
