Serves 8
3 Tbsp Callipo nduja
100g butter, softened
1 small shallot, finely chopped
2 Tbsp Capirete or Pons sherry vinegar
¼ cup Italian parsley, chopped
16 large scallops
Sabato Aioli
Mix nduja and butter together in a small bowl. Tip onto a piece of baking paper and form into a sausage shape. Roll up and twist the ends of the paper to secure. Chill until firm. In a small bowl, mix together the shallot, vinegar and parsley and season with a little salt and pepper.
Heat a grill on high. Put the scallops into small ovenproof dishes set onto a baking tray. Put a slice of nduja butter on top of each. Grill for 5 minutes until scallops are lightly caramelised. Spoon a little shallot and vinegar mixture on top and a small dollop of aioli.
Recipe by Julie Le Clerc
