SET UP YOUR EGG
Clean the scallops, remove the roe and set aside.
Set up your EGG for direct cooking with the Stainless Steel Grid in place. The target temperature is 190°C.
MAKE THE ROE BUTTER
Start by making the roe butter. Sweat down the shallots, then add the garlic. Gently cook for a couple of minutes, then add the roe and continue cooking for about 5 minutes. Add the paprika and cook for a couple of minutes more.
Take off the heat and leave to cool slightly before placing in a blender together with the softened butter and whizzing to create a smooth paste. Add the chopped parsley and breadcrumbs and season with salt and pepper.
COOK THE SCALLOPS
Spread the roe butter on top of the scallops, place the scallops in their half shells on the grid and cooking for about 2 minutes.
Serve with a wedge of lemon.
