Andy Allen's BBQ Scallops & Miso Butter
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Andy Allen's BBQ Scallops & Miso Butter

This recipe needs very little introduction, but what we CAN say is that it should definitely be enjoyed with a Travla Lager or two. 


  • 12 scallops

  • 1/2 a green apple

  • juice of 1 lime

Miso Butter

  • 100g unsalted butter, softened

  • 50g white miso

  • 1 tsp light soy sauce

  • 1tsp salt flakes

  • Juice and zest of 1 lime


  1. Turn your BBQ to the highest setting, or if you’re cooking over coals make sure they’re nice and hot.

  2. Shred the apple as fine as you can and give it a good squeeze of lime juice and a season with salt flakes. 

  3. For the miso butter, simply mix together the softened butter, miso, soy, salt and the lime juice and zest.

  4. Take the scallops out of the shell and spoon half a teaspoon of the miso butter into the shell. Place the scallop back into the shell and spoon on another teaspoon of the miso butter on top of the scallop.

  5. Place the scallops, shell and all onto the bbq. The butter should start to foam up and begin to cook the scallops.

  6. Once it looks beautiful and nutty, remove the scallops from the heat. Give each one a last little squeeze of lime, a few salt flakes and top with the shredded apple. 

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