Butter 30 g, unsalted, melted
Sunflower oil 30 ml
Scallops 12, queen, in their shells
Lemon juice 1/2
Parsley small handful of leaves, cut in half
Salt large handful, rock
Carefully open the scallops using an oyster knife.
Remove the scallops and their roe from the shells; reserve 4 of the shells but discard the rest.
Clean the 4 shells for presentation.
Remove the roe from the scallop flesh and reserve to one side.
Heat half of the sunflower oil in a large frying pan set over a moderate heat.
Season the roe and flash fry for 1 minute, tossing and stirring frequently.
Transfer to a food processor and blitz with half of the melted butter and some seasoning until smooth.
Pour into a bowl, cover and chill until needed.
Place the scallops in a slow cooker with some seasoning.
Cook on a low setting for 4 hours until almost cooked.
Remove after 4 hours and pat dry.
Heat the remaining melted butter in a large frying pan set over a moderate heat.
Pan-fry the scallops for 30 seconds on both sides.
Reheat the roe sauce in a small saucepan set over a low heat, stirring frequently.
Arrange rock salt on a serving platter in mounds.
Set the shells on the mounds of rock salt; pour the roe sauce into the shells then arrange three scallops in each shell.
Garnish with the parsley before serving.
replace the roe sauce with a bacon garnish – grill 8 rashers of thin smokey bacon and set them on top of the scallops.