Baked scallops are a superb starter in or out of the shell, scallop meat has a sweet, delicate flavour, and requires minimal cooking – the simpler the better. This recipe has them baked with a few delicious ingredients that will bring out their sweetness.
You should allow about 20 minutes for preparation and 25 minutes for cooking. The quantities below are to serve two but it is easy to scale up for serving larger numbers
Ingredients For Baked Scallops
4 scallops in their shells from Walter Purkis & Sons
Handful of seaweed, blanched and drained from Walter Purkis & Sons
Splash of sesame oil
Sprinkling of sesame seeds
Grated zest 1 lime
Juice of ½ lime
Splash of soy sauce
2 x 3cm strips of puff pastry
Freshly ground black pepper
Cooking Method For Baked Scallops
Open the scallops with a strong knife and prepare. Remove and reserve the roes and cut the white meat into three horizontally.
Scrub the scallop shells (tops and bottoms) under running cold water and set aside.
Blanch the seaweed in boiling water for 2 minutes, refresh with cold water and set aside.
Roll out the pastry and cut it into 3 strips long enough to run around the lip of the scallop shell. It’s only job is to hold the two shell halves together when cooking in the oven and add some surprise to the presentation.
Preheat the oven to 220C/gas mark 8.
Divide the seaweed among the scallop shells. Put the roe and 3 rounds of the white meat on each shell and drizzle with the sesame oil, seeds, lime zest and juice and a splash of the soy sauce.
Put the empty shells on top of the filled shells and edge each with a strip of the pastry, brushed with the water, to seal completely. Bake in the oven for 10–12 minutes, according to the size of the scallops, and serve, still piping hot, directly in the shells. The pastry will be golden brown.
This baked scallops recipe comes from Fish Is The Dish give them a visit for more tasty recipes