Konro Grill scallops with yuzu salsa
Scallops are one of the most popular shellfish around, and there are many ways to cook them. I’m going to show you how to cook them to perfection on the Konro grill. This allows the scallops to caramelise in no time at all and gives them a delicious smoky flavour. They’re absolutely delicious served with a finely chopped salsa of fresh vegetables and yuzu juice.
Ingredients for 4 people
- 12 scallops (in their shells or freshly shucked)
- 150 grams of cucumber
- 150 grams of tomatoes, seeded
- 100 grams of red onion
- 1 clove of garlic, finely chopped
- 1 tsp Sriracha
- 1 tsp grated lemon zest
- 1 tbsp yuzu juice
- 2 tbsp extra virgin olive oil
- 2 tbsp chopped flat-leaf parsley
- ½ tsp Maldon salt
Preparation
- First, make the salsa by finely chopping the cucumber, tomato, red onion and garlic.
- Mix with the remaining ingredients and store in the fridge until needed.
- Prepare the Konro grill with binchotan charcoal.
- Pat the scallops thoroughly dry with kitchen paper.
- Season the scallops with salt and place them on the grill above the red-hot coals.
- Grill them for 2 minutes until they’re golden brown and crispy.
- Turn it over and fry this side for 2 minutes as well.
- The scallops have now been cooked for 2 minutes on each side and are still beautifully translucent on the inside.
- Spoon the salsa into deep plates and place the scallops on top.
- Drizzle with a little extra olive oil and garnish with herbs, cress or edible flowers.
