Baked Scallops In The Half Shell Three Ways
/
Baked Scallops In The Half Shell Three Ways
Recipe by Michael Weldon
Ingredients
18 scallops on the half shell, cut away from the base of the shell with a bread knife
Raco baking tray
Garlic & Herb Butter
75g room temp butter
50g panko bread crumbs
2 garlic cloves, chopped
½ bunch parsley, chopped
1 lemon, zest
Ginger and Spring Onion
50g room temp butter
1 thumb sized piece of ginger, grated
2 spring onions, sliced thinly
1tsp sesame oil
1tsp soy sauce
Bacon and Chipotle
2 streaky bacon rashers, sliced thinly and cooked till crispy
50g room temp butter
1tsp smoked chipotle tabasco sauce
1tbs chopped parsley
Method
Mix each of the butter mixtures in separate small bowls. Place the bowls into the fridge for 10 mins.
Preheat an oven to 190 fan grill. Arrange the scallops in-shell on a non-stick Raco oven tray so they lay flat. You can help the scallops lie flat with a few pieces of foil. Top the scallops with the butters, six scallops per flavour.
Place the oven tray on the bottom rack of the oven so the grill doesn’t burn the scallops. Cook for 5-6 minutes until the scallops are golden on top and the butter is bubbling.
Serve straight out of the oven with a few lemon wedges on the side.
