Your Ingredients

  • Prahran Seafoods

  • Cleo's Deli

  • F & J Fruiterers

BAKED SCALLOPS WITH GARLIC BUTTER, PANGRATTATO AND PARSLEY

1 dozen scallops on the half shell

Compound Butter
  • 125g of unsalted butter, room temperature and softened
  • 3 sprigs of parsley, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 tsp of salt
Pangrattato
  • 1 slice of stale bread, blitzed in a food processor
  • 2 tablespoons of olive oil
  • 1 pinch of salt
Garnish
  • 1 lemon
  • 1 tablespoon of
  • 1 sprig of parsley
  1. Make your compound butter in advance first by adding the parsley, garlic and salt to the butter, and mix to combine.
  2. Pull out a sheet of cling wrap and place the butter mixture onto it in a log-like shape. Take the ends of the cling wrap and roll over the butter log into a bon bon shape, twisting the ends until you get a thin sausage-like shape. The diameter should be the size of a 20c coin.
  3. Place the butter into the fridge to solidify for 20 minutes and pull out of the fridge before you’re ready to bake the scallops.
  4. Preheat your oven to 200 degrees celsius.
  5. Place your scallops onto a large baking tray.
  6. Cut 2cm round disks from your butter and place one on top of each scallop.
  7. Bake in the oven for 10-15 minutes at 180 degrees celsius, or until scallops are fully cooked and butter is melted and golden.
  8. Meanwhile, make your pangrattato by heating the olive oil in a pan and then frying the breadcrumbs until golden. Season with some salt. Remove and set aside.
  9. Remove the scallops from the oven and scatter over the pangrattato, a leaf of parsley, an optional drizzle of chilli oil and a squeeze of lemon, just before serving.
  10. If you have any butter leftover, use it up by making garlic bread.
  11. Enjoy!

Serves 4.

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