Scallops on the Shell
by Nigella. Featured in NIGELLA EXPRESSIntroduction
I can't quite believe how simple yet luscious these are. I prefer to get my scallops from the fishmonger for this, which is just as well as I don't think I could ever get a supermarket to supply me with shells.
You don't need to take the corals off, but I like to turn this into two meals, and fry up the corals the next day, with some butter and garlic oil and eat them squished onto chunky bread or toast, and spritzed with lemon juice and carpeted with parsley.
These are really a starter, but I certainly wouldn't mind knocking a couple of shells' worth back for a special supper any day of the week.
For US cup measures, use the toggle at the top of the ingredients list.
I can't quite believe how simple yet luscious these are. I prefer to get my scallops from the fishmonger for this, which is just as well as I don't think I could ever get a supermarket to supply me with shells.
You don't need to take the corals off, but I like to turn this into two meals, and fry up the corals the next day, with some butter and garlic oil and eat them squished onto chunky bread or toast, and spritzed with lemon juice and carpeted with parsley.
These are really a starter, but I certainly wouldn't mind knocking a couple of shells' worth back for a special supper any day of the week.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
- 6 scallop shells
- 18 scallops or 24 if very small (roes or corals removed)
- 100 grams fresh breadcrumbs
- 6 teaspoons butter
- 1 lime (for squeezing)
- 1½ teaspoons garlic infused olive oil (or regular olive oil)
- salt
- pepper
- 6 scallop shells
- 18 scallops or 24 if very small (roes or corals removed)
- 2 cups fresh breadcrumbs
- 6 teaspoons butter
- 1 lime (for squeezing)
- 1½ teaspoons garlic flavored oil (or regular olive oil)
- salt
- pepper
Method
- Preheat the oven to 250°C/230°C Fan/475ºF (you need a really hot oven). Rinse and dry the scallop shells and arrange them on a baking sheet.
- Put the scallops in a bowl and sprinkle the breadcrumbs over them. Toss them around to get each one well coated in crumbs.
- Put 3 breaded scallops into each shell (or 4 if using the small ones) and sprinkle with any leftover breadcrumbs that remain in the bottom of the bowl.
- Add 1 teaspoon of butter on top of each scallop-filled shell, a squirt of lime juice, ¼ teaspoon of garlic oil, and salt and pepper to taste.
- Put the scallops in the oven for about 15 minutes (5-10 minutes if using the small ones) — you really want the breadcrumbs to be crispy and the butter turning black around the edges of the shell.
- Preheat the oven to 250°C/230°C Fan/475ºF (you need a really hot oven). Rinse and dry the scallop shells and arrange them on a baking sheet.
- Put the scallops in a bowl and sprinkle the breadcrumbs over them. Toss them around to get each one well coated in crumbs.
- Put 3 breaded scallops into each shell (or 4 if using the small ones) and sprinkle with any leftover breadcrumbs that remain in the bottom of the bowl.
- Add 1 teaspoon of butter on top of each scallop-filled shell, a squirt of lime juice, ¼ teaspoon of garlic oil, and salt and pepper to taste.
- Put the scallops in the oven for about 15 minutes (5-10 minutes if using the small ones) — you really want the breadcrumbs to be crispy and the butter turning black around the edges of the shell.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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What 1 Other has said
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Posted by ctipworth on 23rd October 2020
Show more commentsFabulous and oh so easy! We’ve made it at least 3 times now and it’s part of our dinner repertoire!