No, it is mild. The butter is made with Kashmiri chilli, the deep-red Indian chilli used mainly for its colour rather than its heat, which gives the butter its rich red-orange shade and a gentle warmth rather than a burn. Alongside the miso and kombu it reads as savoury and rounded. It is suitable for a mixed Christmas table, including guests who avoid hot food

How do I cook them, and do they need thawing first?

Yes, thaw them overnight in the fridge, then bake them. Move the scallops from the freezer to the fridge the night before you want to serve them, leave them in their shells, then put them on a tray in the oven and bake until the miso butter has melted through and the scallops are just opaque. Serve them straight away, in the shells, and do not refreeze them once thawed. The overnight thaw is the only thing about this dish that needs planning.

What are miso, kombu and bunya nut, and what do they taste like?

Miso is a fermented soybean paste and kombu is a Japanese sea kelp, and together in butter they give a gentle savoury depth, the quality that makes a good broth taste finished rather than flat. Because both come from the same world as the scallop, the butter carries its sweetness rather than covering it. Bunya nut is the seed of the Australian bunya pine, soft and nutty with a sweetness close to a chestnut, grated over the top for texture. None of the three is fishy or hot. Bunya nuts have been gathered and eaten by Aboriginal people in south-east Queensland for thousands of years.

Three cooked scallop shells on a white plate, topped with golden oil, a dark sauce, and chopped green herbs, with a lemon wedge and spoon on a light textured surface.

A close-up of a scallop cooked in a scallop shell with a fork lifting the top, garnished with herbs and sauce, on a white plate with a lemon wedge and another cooked scallop in the background.

Three cooked scallop shells on a white plate with crushed ice, a lemon wedge, and a beige cloth. The scallops are topped with a glossy orange sauce, crispy fried bits, and green herb garnish.

Scallops with Miso Kombu Butter and Bunya Nut

Scallops with Miso Kombu Butter and Bunya Nut

Name: Scallops with Miso Kombu Butter and Bunya Nut
Brand: FoodSt
Price: 55.0 AUD
Availability: InStock

$55.00

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Four plump Western Australian scallops, baked in the shell and drowned in a rich umami butter of miso, kombu and native bunya nut.

There's something about serving scallops in their shells that makes a meal feel instantly special. And these are just the thing to start a beautiful Christmas lunch.

Four Western Australian scallops, nestled in their shells with a rich, fragrantmiso kombu butter that's a little different from your usual garlic butter.

We've combined savoury miso with kombu, a type of seaweed that brings a lovely depth of flavour, and native Australian bunya nut for a subtle nuttiness. A touch of Kashmiri chilli adds warmth and colour without overpowering the delicate sweetness of the scallops.

The best part? All the preparation has been done for you. Simply thaw overnight in the fridge, pop them in the oven and let that beautiful butter bubble away.

Serve them straight in their shells with some crusty bread to mop up the butter. A wonderful Christmas seafood entrée that looks impressive but couldn't be easier to prepare.

Preparation Instructions

Thaw overnight in the fridge
Cook scallops in the shell over coals or BBQ for approximately 3-5 minutes or until just opaque.
Alternatively, place under the grill on your oven at 220C for 2-4 minutes or until just opaque.
Serve in the shells, with a spoon for the butter left in the bottom.
Do not refreeze once thawed.

Serve with finely sliced chives or microherbs on top - optional

Ingredients & Allergens

Western Australian scallops, butter (milk), white miso paste (soy), kombu, bunya nut, Kashmiri chilli, mirin.

CONTAINS: MOLLUSC, MILK, SOY

Serving Size, Spice & Suggestions

4 x scallops in a half shell

Serve in the shell, we recommend focaccia or crunchy sourdough to mop up all that butter!

🌶️ Spice Level -Mild

About Your Cook

Storage & Delivery

This dish has been handmade with love in small batches by FoodSt, before being freshly frozen for your convenience.

Keep frozen for up to 2 months from purchase, once thawed keep refrigerated and serve within 48 hours.

We deliver across NSW, VIC, SA, ACT and QLD. To check if we deliver to you enter your postcode and suburb in the delivery checker at the top of our page. ☝🏻

Perfect For....

The first thing you put down when people arrive, while everyone is still finding a drink and nobody has sat down yet. Christmas lunch on a hot day, when the food should be the best thing on the table and not the reason you missed the morning. A small table of two or three courses where you would rather spend your effort on the company. Birthdays, New Year's Eve, and any night you feel like eating something genuinely lovely without cooking it.
Handmade in small batches and freshly frozen, so they are ready when you are.

Handmade with Love by Accredited Local Cooks

Freshly Frozen for Your Convenience

Delivering to NSW, ACT, SA, VIC, QLD

: No, it is mild. The butter is made with Kashmiri chilli, the deep-red Indian chilli used mainly for its colour rather than its heat, which gives the butter its rich red-orange shade and a gentle warmth rather than a burn. Alongside the miso and kombu it reads as savoury and rounded. It is suitable for a mixed Christmas table, including guests who avoid hot food
: Yes, thaw them overnight in the fridge, then bake them. Move the scallops from the freezer to the fridge the night before you want to serve them, leave them in their shells, then put them on a tray in the oven and bake until the miso butter has melted through and the scallops are just opaque. Serve them straight away, in the shells, and do not refreeze them once thawed. The overnight thaw is the only thing about this dish that needs planning.
: Miso is a fermented soybean paste and kombu is a Japanese sea kelp, and together in butter they give a gentle savoury depth, the quality that makes a good broth taste finished rather than flat. Because both come from the same world as the scallop, the butter carries its sweetness rather than covering it. Bunya nut is the seed of the Australian bunya pine, soft and nutty with a sweetness close to a chestnut, grated over the top for texture. None of the three is fishy or hot. Bunya nuts have been gathered and eaten by Aboriginal people in south-east Queensland for thousands of years.

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Delivery Information

We proudly deliver across NSW, ACT, VIC, SA and QLD. All orders are delivered in Eco-friendly Silversheen Liners and Recyclable Boxes with ice packs.

Delivery dates and rates are dependant on your location. Please check your delivery dates int he delivery checker at the top of the page.

We proudly deliver across NSW, ACT, VIC, SA and QLD. All orders are delivered in Eco-friendly Silversheen Liners and Recyclable Boxes with ice packs.

Delivery dates and rates are dependant on your location. Please check your delivery dates int he delivery checker at the top of the page.

Scallops with Miso Kombu Butter and Bunya Nut

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Scallops with Miso Kombu Butter and Bunya Nut

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