Oven Baked Scallops in the Half Shell - Chef Recipe by Adam Dundas Taylor

Ingredients

8 scallops in the half shell
Rosemary and garlic butter:
160 g garlic butter (supermarket)
3 Tbs chopped rosemary
2 slices toasted brioche (supermarket)

Method

Pre-heat oven to 180 C. Soften butter and fold through chopped rosemary.

Chop brioche, or blitz in a small food processor until you have fine crumbs.

Place a spoonful of butter on top of each scallop and sprinkle with brioche crumbs and sea salt.

Bake for 8-10 minutes, until golden.

Plating:

Cover base of your serving plate with rock salt and gently place scallops in shell on top.

Note:

This is a great dish to impress, however it is very moreish and you may want to purchase more than the number of scallops suggested.