Scallops with cheddar crumbs, smoked paprika and coriander butter

Scallops with cheddar crumbs, smoked paprika and coriander butter

By
From
Everyday Seafood
Serves
4 as a starter or light lunch

I’m particularly fond of baked scallops. Like many of my recipes, I came up with this one at home, after rummaging through the cupboards to see what I could find. Cooking the scallops in this way protects the delicate meat from direct heat, giving you a lovely soft cooked texture. Feel free to vary the flavourings for the crumbs and butter as you like.

Ingredients

Quantity Ingredient
12 fresh scallops, shelled and cleaned, (shells reserved)
240ml white wine

For the crumbs

Quantity Ingredient
200g crustless good quality bread
a handful coriander, leaves picked
75g davidstow cheddar, grated

For the smoked paprika and coriander butter

Quantity Ingredient
300g unsalted butter, cut into cubes and softened
1 banana shallot, peeled and finely chopped
or 2 standard shallots, peeled and finely chopped
1 garlic clove, peeled, halved (germ removed) and finely chopped
2 teaspoons sweet smoked paprika
a handful coriander, leaves picked and finely chopped
sea salt

To serve

Quantity Ingredient
1 lime, cut into wedges

Method

  1. Preheat your oven to 220°C. Clean the best 12 scallop shells, dry well and reserve for cooking.
  2. To make the crumbs, blitz the bread and coriander in a food processor until the bread is reduced to crumbs and the coriander is finely chopped. Add the cheese and blitz for 30 seconds. Tip onto a tray and set aside.
  3. For the butter, put the soft butter into a bowl with the shallot(s), garlic, smoked paprika and chopped coriander. Mix well to combine and season with salt to taste. Set aside until ready to cook.
  4. When ready to eat, place one scallop in each of the reserved shells. Sprinkle 20 ml white wine and dot 30 g butter on each one. Scatter the crumbs evenly over the top and place the scallops on a large oven tray. (You may need to use 2 trays.)
  5. Bake the scallops for 6–8 minutes. To check that they are cooked, insert a small knife into the centre of a scallop and hold it there for 10 seconds. Pull the knife out and place it on the back of your hand; if the blade feels hot, they are ready. (It should not be piping hot.)
  6. Serve the scallops straight away, with lime wedges.
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