We’ve nabbed this recipe from one of our favourite Woodsmith’s, Nicolas Ekstedt.
Preparation Time: 10 min
Cooking Time: 10 min
Wood Species: Apple
Wood Type: Logs
4 Scallops in their shell
1 tsp Sea Salt
1 tsp Rapeseed Oil
2 tbsp White Wine Vinegar
100g Smoked Butter
a handful of Hay
Carefully open each scallop shell and remove the white muscle and the coral. Clean them and discard the guts.
Set the 4 corals aside for the paste.
Season the scallops with the sea salt, then sear one side in the oil in a smoking hot cast iron pan.
Transfer the scallops to a clean pan placing them seared side up.
For the coral paste, blitz the corals with the vinegar in a small blender or food processor. Pass the puree through a fine sieve into a bowl. Warm the smoked butter to 45C, then whisk it drop by drop into the coral puree to emulsify.
Cover the scallops with hay. Set it alight and let it burn to ashes.
Brush the ash off of the scallops and serve with the coral paste.