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
small bunch grapes
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.