A light and flavoursome Italian entree. 


  • Scallops

  • 24 1/2 Shell scallops with the roe still attached – NZ or QLD are great varieties.

  • 40g toasted flaked almonds

  • Seaweed and lime butter

  • 250g salted butter, diced and allow to soften slightly

  • 12g kombu powder (available from Japanese grocer)

  • 20g anchovy fillets, finely chopped

  • 2 limes, finely grated zest and juice

  • 35g capers, finely chopped

  • 10g fresh flat-leaf parsley leaves, finely chopped

  • 6g fresh tarragon leaves, finely chopped

  • Sea salt flakes

  • black pepper, freshly ground

  • Avocado & wakame salad

  • 220g avocado

  • 120g wakame salad

  • Salt and ground white pepper to season


  • Seaweed and lime butter:

  • 1.

    Place all ingredients into a metal bowl. Mix very well until combined and smooth.

  • 2.

    Line a tray with baking paper. Spoon mix onto the tray, 1/2 teaspoon amounts in a line, without touching one another. Chill well to set hard.

  • Avocado and wakame salad:

  • 1.

    Place all ingredients into a metal bowl. Mix until combined. Season well.

  • To serve:

  • 1.

    Place the 1/2 scallops onto a metal baking tray. Top each 1/2 scallop with a piece of the seaweed butter.

  • 2.

    Place scallops under a hot grill/salamander. Cook for 3 – 4 minutes until lightly golden and the butter is sizzling nicely in the shell.

  • 3.

    Place 3 scallops onto each plate (suggested portion size). Place some of the avocado and wakame salad to the side of each scallop shell. Sprinkle over some of the toasted flaked almonds. Serve immediately.


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