Roasted scallops with seaweed butter, sweetcorn, girolles and spring onions

00. Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
less than 10 mins

Serves 1

By Matt Tebbutt
From Saturday Kitchen


For the roasted scallops

  • 150g/5oz girolle mushrooms, brushed clean
  • 100ml/4fl oz malt vinegar
  • 4 tbsp olive oil
  • 1 fresh corn cob, kernels only
  • 3 spring onions, chopped
  • 6 fat king scallops
  • salt and freshly ground black pepper

For the seaweed butter

  • 125g/4½oz soft unsalted butter (at room temperature)
  • 2 tbsp dried seaweed (or to taste)
  • 2 tbsp white miso paste


  1. To make the seaweed butter, place the ingredients into a bowl and mix together.

  2. To make the roasted scallops, place 100ml/3½ fl oz water with the vinegar into a saucepan over a high heat and boil until reduced by half. Remove from the heat, add the mushrooms and leave for 1 hour. Discard the liquid when ready to serve.

  3. Heat 2 tablespoons of oil in a pan and fry the corn kernels and spring onion until soft. Add 2 tablespoons of the seaweed butter and cook for a further 2 minutes.

  4. Heat a dry pan until scorching hot. Add 2 tablespoons of oil and cook the scallops on one side until golden brown.

  5. To serve, spoon the sweetcorn into a dish, scatter over the pickled mushrooms and top with the scallops.