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Baked Scallops with Herb Crust |
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| Serves 4 |
Prep 5 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
12 scallops, cleaned and on the half-shell
flaky sea salt
black pepper
80g butter
2 medium shallots, peeled and finely chopped
4 garlic cloves, peeled and grated (optional)
100g fresh white breadcrumbs
3 tbsp chopped soft herbs – parsley, chives, tarragon or
chervil, or a mixture
Cauliflower puree
1 cube vegetable stock
200 ml milk
1/2 head cauliflower
100g floury potato, peeled & diced into 2cm cubes
nutmeg for grating
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Heat the oven to 220C (200C
fan)/425F/gas 7.
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For the cauliflower
puree:
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Put a medium-sized pan of
water on to boil, crumbling in the stock cube with half of
the milk. When the stock is boiling, tip in the potatoes
and cauliflower and boil for 8 minutes until both are
really tender. Drain the veg over another pan or bowl to
catch the cooking water. Tip the veg back into the empty
pan with the remaining milk, salt, pepper and a good
grating of nutmeg and mash first, before finishing with a
stick blender to make a really smooth purée. If you want a
softer consistency, add a splash of the cooking water.
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For the scallops:
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Put the scallops shells on a
baking tray, put the scallops in the shells & season. Melt the butter in a frying pan on a
medium heat, then sweat the chopped shallots and grated
garlic (if using) for a couple of minutes, until soft but
not coloured. Take off the heat, stir in the white
breadcrumbs and chopped soft herbs, and season.
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Spoon the herby breadcrumbs
evenly over the top of the scallops, pop the tray in the
oven and bake for 6 to 8 mins, until golden.
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Serve immediately.
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Note: if all
you can get is queen scallops, put 5 or 6 on each shell.
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DAILY
DINNERS 
