Grilled scallop, sea spaghetti and crispy scales

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 2


By Brad Carter


  • 1 7cm/2¾ in piece kelp seaweed
  • 10 scallop roes (ask your fishmonger)
  • 1 tbsp light soy sauce
  • 150g/5½oz sea spaghetti, or seaweed
  • 300ml/10fl oz grapeseed oil
  • red mullet fish scales, dried (ask your fishmonger)
  • 2 large diver scallops, cleaned (roe and shells still intact)
  • salt
  • sea truffle oil, to serve


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