Grilled scallops with thyme butter, red chilli & parmesan

If you haven't overindulged massively over the past few days you're a much better person than I am... and a much sadder one, most likely. Nothing beats the enjoyment of food in the company of loved ones, be that family (although reports of the biggest rows breaking out over the festive period would indicate otherwise) or friends. While I do value traditions highly and even more so since living abroad, this year it was time to break with them. It did seem a bit silly to be holding on to a traditional Christmas dinner for years when all we could get was second or even third-class ingredients: so the customary dinner of (special Christmas) sausages and sauerkraut went out and in came an array of new dishes that shall from now on constitute our very own culinary tradition on those days.

As for Christmas Day, where I grew up, most families would prepare a whole carp... but believe it or not, nobody really cared for it anyway, in the same way that I haven't anyone here heard declare turkey and brussel sprouts to be their favourite meal ever. "We eat it because it's tradition, not because it's good." Bah humbug! Why eat something you don't like? Life's definitely too short for that!

Here's what we had this year to accompany the traditional Christmas crackers (presents in the shape of giant bonbons that you tear apart to the sound of a firecracker which reveal: a paper crown everybody has to wear throughout the meal, some sort of useless present, funny if you're lucky, and a wise saying or joke or a trivia question):

• Grilled scallops with thyme butter, chilli and parmesan (recipe below)
• Verrines of poached apple, chestnuts & blue cheese cream
• Apple-brined roast pork fillet with apples, bacon-wrapped prunes, potato & jerusalem artichoke gratin and spinach
• Chocolate mousse with stewed cranberries (recipe to follow)
  

I didn't get to photograph the roast pork and trimmings which was a shame, as it was a glorious main course to our meal - the meat is rendered incredibly moist and tender through brining over the course of 24 hours in apple juice, herbs and garlic. It requires minimal preparation beforehand and goes in the oven for 30 minutes, leaving you enough time to enjoy a pre-starter and starter and get through a bottle of wine or champagne...

The scallops, again, are incredibly easy to make - the thyme & chilli butter is prepared in advance and brushed on just before they go under the grill for a few minutes, sit them on a bed of rocket leaves and sprinkle with crumbled parmesan... If you have a good fishmonger where you live, this is a great dish to make - but don't bother with frozen or canned (is there such a thing?) scallops, as only fresh will do... so if you're still looking for inspiration for your New Year's Eve dinner, maybe I can tempt you with this. Stylish starters don't come any easier than that, and as so often, simplicity is a real beauty!

Grilled scallops* with thyme butter, red chilli & parmesan
(serves 2 as a starter)

* when buying the scallops, ask for ones that have not been soaked, otherwise you will be left with a very watery sauce on the bottom of the dish after grilling. If you can only get pre-soaked scallops, grill them plain and only baste with the butter when they're ready. This way, the excess liquid will have drained from the mollusc and the glorious taste of the thyme butter won't be diluted.

6 - 10 scallops (dependent on size)
50 g butter with fleur de sel (soft)
fresh red chilli to taste (finely diced)
1 heaped tbsp fresh thyme leaves
2 tbsp crumbled parmesan
rocket leaves (to serve)

Clean the scallops to remove roe (optional) and the hard muscle that holds the scallop in the shell. Place in an oven-proof dish.

Pre-heat the grill.

Mix the chilli and thyme in with the butter, then divide between scallops, placing ca. half a teaspoon full of butter on top of each scallop.

Place under the grill for 6 - 10 minutes, until starting to brown on top, but still soft and still slightly transluscent in the very centre.

Arrange on a bed of rocket leaves, spoon over some of the melted butter and sprinkle with crumbled parmesan. Serve immediately!

Comments

[Audrey]

Even though I´ve had lots and lots of mussles in my life, I never had scallops. I´m getting curious about them, more and more, each day!

[Ulrike aka ostwestwind]

Gleiches gilt für mich: die gemeine Miesmuschel habe ich zu hauf gegessen, aber die Jakobsmuschel nur einmal im Rahmen meines Jobs, muss ich wohl nachholen.

Alles Gute für 2008!

[Kit]

That sounds like a wonderful Christmas lunch!

I have to admit to enjoying turkey, stuffing, sausages rolled in bacon, gammon and all the rest though, so Christmas wouldn't feel like Christmas without it. We have them all cold here with salads, and I feel no sentimental longing for brussels sprouts whatsoever!

[Petra]

Wir hatten auch kürzlich Jakobsmuscheln mit einem wunderbaren weißen Tomatenrisotto. Dein Rezept hört sich klasse an und wird notiert. Das wäre natürlich auch eine Verwendung für die von mir so geliebte Chipotle-Butter...

Einen guten Rutsch!

[Natanya]

Scallops are one of my favorite foods and I'm lucky enough here in the middle of Texas (amazing as it is) to be able to get good fresh ones. Today is my lucky day because I'm building my New Year's Eve menu and wasn't sure what to do for a starter - now I know. Yum!

[Bellini Valli]

Your entire meal sound delicious! This is the first time in years I actually cooked a turkey for Christmas. Sometimes we have salmon, sometimes Prime Rib...but a good friend gave me a turkey this year!

[peabody]

Those look gorgeous.

[Grace]

Wow! I haven't cooked scallops myself, I love them from restaurants. I will try this when I find some, cleaned up! The picture is gorgeous

[Sylvia]

Nice recipe and picture , as always.
Hope you have a wonderful and happy New Year

[Amrita Bala]

Hi dearie!

I've started a food forum for all floggers and foodies round the world. It just started today, and doesnt have any members yet.I have sent out emails to mose bloggers, though. I really hope you'll join too! It's a place we can discuss food, share recipes, troubleshoot recipes, post pix of stuff we've made etc. I aim to make it a chic environment filled with people who are extremely passionate about cooking and baking.

http://karamel.forumotion.com

thanks a lot! happy new year!

[Angela]

Oh, yum! They look so good, Johanna. If only the best fishmongers in the area wasn't in such a scary area... I'd make these in a heartbeat!

[Angela]

Oh, yum! They look so good, Johanna. If only the best fishmongers in the area wasn't in such a scary area... I'd make these in a heartbeat!

[David Hall]

My word, these look fantastic, I am positively drooling!

Happy New Year, all the best for 2008

Cheers
David x

[Annemarie]

I heard about the carp tradition on Radio 4's The Food Program as I decorated my Christmas tree, and it all sounded very homey and seasonal - now I know the truth behind it! The scallops look lovely, and look forward to reading about the other recipes.

[jeena]

Wonderful recipe your blog is lovely! :-)

[Will]

Hey, i've been lurking for a while but I thought i'd post and tell you I love your ideas and food, and this dish i great. I've justed started a food blog? any ideas for good communities to join?

again love the site, love the food

Will

[myfrenchkitchen]

wonderful scallops!
ronell

[Claudia]

What a mouthwatering picture! Sounds delicious to me!

[Deborah Dowd]

Your scallops look delicious. I love the delicate sweetness of scallops... a perfect company dish!

[Natanya]

I made this dish tonight and it was fantastic. I wrote about it in my blog:

http://everydayfoodie.wordpress.com/

I had _huge_ scallops and did reduce the butter a bit because, well, it's the beginning of the year so I'm trying to be better, so mine weren't quite as grilled as those in your picture, but they were fantastic nonetheless.

[eastcoast]

Great recipe. It's that time of the year again...

Cheers, Peter

[Gregor]

Just made these last week. They were G R E A T! Thanks for the recipe!

Have a nice weekend!

Gregor

[johanna]

Hi Gregor,

thanks so much for your feedback, Im happy you liked it!
Hope youll explore many more recipes!

Kind regards
johanna