Coal-fired Welsh Oysters or Scallops with Mussels
Coal-fired Welsh Oysters or Scallops with Mussels by Tom Westerland, Head Chef at Crockers Henley
“I love Welsh seafood and it was a pleasure to work with Welsh oysters, mussels and scallops. Absolutely fantastic.”
Tom Westerland, Head Chef at Crockers Henley
From Rhyl in the North to Cardiff in the South the dark, churning and crystal clear waters of coastal Wales contain some of the best fish and shellfish in the world.
Tom Westerland showcases Welsh oysters, mussels and scallops in his coal-fired recipe.
Ingredients
• 6 medium hand dived scallops or oysters
• 150g butter softened to room temperature
• 150g chicken gravy
• 100g pork puffs broken into small pieces
• 1 chicken oxo cube
• 150g sea buckthorn jelly
• 100g samphire, blanched
• Rock salt
• Handful of fresh mussels (scallop dish)
Method
Scallops with Mussels
1. Start by preparing your scallops, separate the two sides of the shell using a strong filleting knife and pop the shell open. Slide the knife across the top of the scallop to remove the lid of the shell. Wash and set aside the bottom shell for presentation.
2. Remove the roe and skirt from the scallop and scrape from the bottom of the shell using a spoon. Wash with clean cold water and pat dry with kitchen paper.
3. Preheat a BBQ with some high-quality charcoal until it’s glowing white and orange.
4. While the BBQ is heating up, begin preparing the chicken butter. Using a whisk mix together the chicken gravy and butter until smooth. Set aside.
5. Once the BBQ is hot, season the scallops with the rock salt and drizzle with oil. Place the scallops straight onto the grill and BBQ until golden on both sides.
6. Place the mussels directly onto the grill bars, cover with a pan lid and steam until the shells open.
7. While the scallops are cooking, begin preparing the shells.
8. Place the scallop shells on a serving platter and split the samphire and sea buckthorn jelly between the shells.
9. Once the scallops are cooked remove them from the BBQ and place on top of the samphire. Spoon the chicken butter on top.
10. Finish by crushing the oxo cube on top of the pork puffs and the sprinkle over the top of the scallops. Scatter the mussels over the top of the scallops.
Oysters
1. Start by preparing your oysters, separate the two sides of the shell using a strong filleting knife and pop the shell open. Slide the knife across the top of the oyster to remove the lid of the shell. Leave the oyster in the bottom of the shell ready to cook.
2. Preheat a BBQ with some high-quality charcoal until it’s glowing white and orange.
3. While the BBQ is heating up, begin preparing the chicken butter. Using a whisk mix together the chicken gravy and butter until smooth. Set aside.
4. Once the BBQ is hot, place the oyster in the bottom of the shell directly onto the BBQ.
5. Cook the oysters for 3 minutes or until bubbling and poached. Once ready, place the oysters on a serving platter and split the samphire and sea buckthorn jelly between the
shells.
6. Spoon on the chicken fat butter.
7. Finish by crushing the oxo cube on top of the pork puffs and the sprinkle over the top of the oyster.
