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SCALLOPS ON THE SHELL

SCALLOPS ON THE SHELL

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Serves: 6

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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.

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Ingredients

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  • 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)
  • 1 ½ teaspoons garlic infused olive oil
  • salt
  • pepper
NIGELLA EXPRESS

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NIGELLA EXPRESS

Method

  1. Preheat the oven to 250°C/gas mark 9/475ºF (you need a really hot oven). Rinse and dry the scallop shells and arrange them on a baking sheet.
  2. Put the scallops in a bowl and sprinkle the breadcrumbs over them. Toss them around to get each one well coated in crumbs.
  3. Put 3 breaded scallops into each shell and sprinkle with any leftover breadcrumbs that remain in the bottom of the bowl.
  4. Add 1 teaspoon of butter on top of each scallop-filled shell, a squirt of lime juice, 1/4 teaspoon of garlic oil, and salt and pepper to taste.
  5. Put the scallops in the oven for about 15-20 minutes - you really want the breadcrumbs to be crispy and the butter turning black around the edges of the shell.

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