These baked scallops have a wonderful contrast in texture between the crunchy herbed crust and the sweet, creamy meat inside. Baking is also an easy way to cook larger quantities of scallops without having to worry about turning them individually, and the threat of overcooking this involves. These scallops are best served with a vinaigrette-dressed salad and thick wedges of lime. Serves 2.
- 3 cloves garlic
- 150 g butter
- 1 handful parsley
- 1 tbsp tarragon
- 1 tbsp oregano
- 6 scallops in the half shell
- Small glass dry white wine
- 6 tbsp olive oil
- Small handful breadcrumbs
- Salt and pepper to season
- Lime wedges, to serve
Preheat the oven to its highest setting.
Blend the garlic, butter, parsley, tarragon and oregano together in a food processor with a pinch of salt and a little freshly-ground black pepper.
Place the scallops on a baking tray while still in their shells. Splash each with wine, drizzle with olive oil, and season lightly with salt.
Sprinkle the breadcrumbs across each scallop and place a generous knob of the garlic butter on top. Bake in the oven for 6-7 minutes, until the breadcrumbs form a golden brown crust.
Serve with wedges of lime and a fresh green salad.