The ultimate surf ‘n turf starter. – Dirty Scallops!
Pizza ovens are perfect for grilling shellfish dirty on the hot oven floor. This recipe combines a spicy sausage with sharp grapefruit and seaweed butter for the ultimate surf n turf starter.
Method
You can cook these scallops in your pizza oven when it’s warming up and before a pizza. Simply melt your butter in a pan with the capers, seaweed, pink pepper and chorizo and pour into the shell with your scallop.
Cook in the oven for 3-4 minutes until the butter is bubbling and the scallop flesh is cooked through. Garnish with diced grapefruit tossed in dill and serve.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
A wood fired twist on a chicken parmigiana - Chicken and Burrata Bake! This recipe is my wood fired twist on a chicken parmigiana with a cheesy white sauce, bacon, fennel and celeriac instead of the more summery tomato combo. It’s topped with a decadent ball of burrata that melts into the bake with a [...]
The Art of Fire Langoustines with Garlic Chilli Butter Seafood, seared to perfection Few ingredients respond to heat quite like fresh langoustines. They cook in moments, turning a vibrant coral pink as the shells char and the meat becomes sweet, delicate and buttery. When paired with garlic, chilli and fresh parsley, they deliver everything you [...]
The Art of Fire Entrecôte on the Bone Pure flavour born from flame Cooking over real fire is both primal and refined. The crackle of oak, the shimmer of heat, and the scent of melting fat create a sensory theatre that defines great outdoor cooking. The Flamery Asado Grill embodies that spirit — powerful, versatile [...]
Pea Pesto and Sourdough discard Crackers! This seasonal dip is perfect with a rustic sourdough cracker. The grated fennel in the peas provides a refreshing anise flavour that pairs to the crackers with fennel seeds and sea salt. Method Heat your oven to at least 250˚C and pour your sourdough discard onto a lined baking [...]
Dirty Scallops
Pizza ovens are perfect for grilling shellfish dirty on the hot oven floor. This recipe combines a spicy sausage with sharp grapefruit and seaweed butter for the ultimate surf n turf starter.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
Related Posts
Chicken & burrata bake
The Art of Fire – Langoustines with Garlic Chilli Butter
The Art of Fire – Entrecôte on the Bone
Pea Pesto and Sourdough discard Crackers