Barbecued scallops with seaweed butter and rye bread

1.For seaweed butter, place konbu, wine, vinegar and sugar in a saucepan, cover with cold water, bring to a simmer over medium-high heat, then reduce heat to medium and simmer, half-covered, until konbu is very tender (40-45 minutes). Strain through a fine sieve, reserving a little cooking liquid, then process konbu to a smooth paste in a blender, adding a splash of reserved liquid if necessary. Refrigerate until cool, then beat with butter, lemon rind and 2 tsp sea salt flakes in an electric mixer until light and fluffy (6-8 minutes). Transfer to a container and refrigerate until required, or spoon onto a piece of plastic wrap, form into a rough cylinder and roll up, twisting the ends to seal, and refrigerate until required. Bring to room temperature before using.

2.Heat a barbecue or char-grill pan over high heat. Spoon a teaspoonful of seaweed butter onto each scallop, season to taste, then barbecue until butter melts and bubbles, and scallops turn opaque around the edges (2-3 minutes). Serve hot scattered with parsley, with lemon wedges and rye bread to mop up the juices.