Baked Scallops, Garlic Butter, Breadcrumbs, Parsley and Lemon
As seen on our new Winter menus - this is a classic, simple dish that relies on the freshest ingredients. Make sure you have some crusty baguette on hand to soak up any juices left at the end. Bon appetit!
12 scallops in their shell
125g butter, softened
8 cloves garlic, minced
2 tablespoons parsley, chopped
100g panko breadcrumbs
zest of 1 lemon
sea salt and cracked black pepper
For the breadcrumbs, place 1 tablespoon of the butter into a frying pan over a medium heat and lightly toast the breadcrumbs until golden brown. Allow to cool and then pour into a large mixing bowl. Add the lemon zest and half the chopped parsley. Set aside until required.
Meanwhile, place the butter into a mixing bowl and add the minced garlic. Stir to combine and then add the remainder of the chopped parsley, sea salt and pepper and mix well. Place the butter mixture into some cling film and wrap to form a sausage shape. Refridgerate until required.
When you are ready to serve, preheat the oven to 220 degrees C.
Remove the butter from the fridge and slice it into 12 slices each 2cm thick.
Season the scallops, place one slice of butter on top of each scallop in its shell and then place them on a flat baking tray. Place tray in the pre heated oven for about 3-4 minutes or until the butter is nicely melted.
Serve immediately - 3 per person on a plate of rock salt and sprinkle a generous about of breadcrumbs on each scallop.