Aperitif - grilled scallops, chicken, leek & truffle terrine, San Danielle prosciutto

Serves 2


100g unsalted butter, softened

2 clove garlic, crushed

Zest and juice 1 lemon

¼ cup finely chopped parsley

Flake salt, black pepper

6 Hervey Bay scallops, in shell 

1 slice chicken & leek terrine

60g sliced prosciutto or jamon

2 figs

small bunch grapes

1 lemon

Small loaf ciabatta or preferred bread/baguette


First we make the butter for the scallops. You'll have extra, but simply keep in the freezer for next time.

In a bowl, combine the butter, garlic, lemon, parsley and season with salt and a little black pepper. Seperate and keep half at room temp. Refrigerate the other half in a container or rolled up in baking paper.

Preheat a BBQ or grill. Remove the scallops from the shells, place a little butter on the shells then replace the scallop back onto the shell and add a little more butter on top of the scallop. Lightly season.

Lay the terrine and prosciutto out onto a plate, season the terrine lightly. Tear the figs and lay out the grapes.

Grill the scallops for no more than 1-2 minutes, to just cook through, depending on size.

Serve the scallops alongside the charcuterie with lemon and bread.


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