Scallops with herb crust

Serves:: 4
Prep Time:: 5 mins
Cook Time:: 10 mins

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

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Ingredients

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

80g butter

120g fresh white breadcrumbs or panko crumbs

3tbs chopped soft herbs (parsley, chervil, tarragon, chervil etc)

Method

Preheat the oven to 220C/200C fan/gas mark 7.

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.

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Mark Hix

Mitch is a huge fan of Mark’s, calling him one of the best fish chefs in the world. The two have been friends for years, and Mark has been cooking with fish from our Online Seafood Market since the day we opened. You can experience it for yourself at his fantastic chef’s table events at his beautiful home in Lyme Regis.

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