![](https://media1.agfg.com.au/images/recipes/3260/hero-400.jpg)
Bragioli Beef Olives Recipe by Simon Bajada
This Maltese staple does not actually contain olives. The word ‘olive’ refers to sliced meat enca...
8 scallops in the half shell
Rosemary and garlic butter:
160g garlic butter (supermarket)
3 Tbs chopped rosemary
2 slices toasted brioche (supermarket)
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.