In case you only have scallops without their shells, place them on a barbecue over a medium-high heat. Grill on each side for approx. 2 minutes or until cooked and slightly charred.
Cooking InstructionsDownload PDF
To make the bearnaise, melt the butter in a saucepan over a medium heat with the beef fat (save the fat that’s released after searing steaks in the pan). Remove from the heat and keep warm.
Finely chop the tarragon.
Put the egg yolks in the jug of a stick blender or a normal blender and add the vinegar. With the blender running, add the hot butter and fat mixture and blend until thick and creamy. Add 1 tsp warm water if it is too thick. Taste, then season with ½ tsp salt, white pepper, lemon juice and tarragon. Cover the surface with cling film and place the jug in a bowl of warm water until ready to serve.
To dirty grill the scallops, prepare a fire - choose a log with a flat side that you can place the scallops on. Prepare a BBQ to a medium hot and place the log on top and allow to burn for a good while until the surface is turning white and starting to get a little ashy.
Once the log is ready to cook on, fan off any excess ashes then simply place the scallops on the flat side of the log. Sprinkle a little sea salt over the scallops to season. Grill for a few minutes until the edges are crisp and golden. Turn the scallops over in the shells, cook for another 2-3 minutes.
Serve immediately with the Bearnaise sauce.