Baked scallops with sea herbs and breadcrumbs
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-freeNut-free
This impressive cheffy starter is perfect for seafood lovers – you can use any sea herbs that are available to you.
By Owen Morgan
From Saturday Kitchen
Ingredients
- 4 medium or large half-shell scallops, cleaned
- light olive oil, for frying
- 2 garlic cloves, finely crushed
- small handful samphire, salty fingers or sea purslane
- 75ml/2½fl oz albariño white wine
- 1–2 slices of 2-day-old bread, blended into breadcrumbs
- handful fresh flatleaf parsley, finely chopped
- sea salt
Method
Preheat the oven to 200C/180C Fan/Gas 6. Place the scallops on a baking tray and set aside.
Place a saucepan over a medium heat and add a thin layer of light olive oil to cover the base. When hot, add the garlic and cook for 30 seconds, then add the samphire or sea herbs and white wine. Simmer until the liquid has reduced, then pour on top of the scallops.
Pour a dash of olive oil into another pan, and add the breadcrumbs and a pinch of sea salt. Stir well and cook until the breadcrumbs have soaked up all the oil and are golden and crunchy.
Stir in the parsley, then transfer the mixture to a bowl.
Sprinkle the scallops with the breadcrumbs. Bake for 5–7 minutes, then serve immediately.
