This is a nice way to serve scallops as the crust has a bit of a bite and by the time the crust is baked and golden the scallops are cooked. You can vary the topping by adding, grated lemon zest, black pudding, streaky bacon or guanciale or even Haggis for a fishy Burns night starter or main. You can douse the scallops with a little white wine or even some Cornish Pastis
Serves 4
12 scallops 12 shells
Sea salt and freshly ground black pepper
For the crust
2 medium shallots, peeled, halved and finely chopped
4 medium cloves of garlic, peeled and grated or crushed
Melt the butter in a pan and gently cook the shallots and garlic on a low heat for a couple minutes without colouring. Mix in the breadcrumbs and herbs and season. Season the scallops and spoon over the crust and bake for approximately 10 minutes until nicely coloured and serve.
Mitch is a big fan of Mark’s, calling him one of the best fish chefs in the world. They’ve been friends for ages! We’re thrilled to have Mark as an ambassador for our seafood. You can try it for yourself at his fantastic chef’s table events at his lovely home in Lyme Regis.
