Scallops roasted in the half shell by Mitch Tonks

Scallops roasted in the half shell by Mitch Tonks

First, make the garlic butter. Place the garlic, parsley and butter in a food processor and blitz until smooth. Place a scallop in each shell with a tarragon leaf under each one. Add a glug of wine to each scallop and a drizzle of olive oil. Then place a teaspoon of garlic butter on the top of each scallop. Sprinkle breadcrumbs over each one. Place the scallops in a roasting dish and cook in the oven for 5-7 minutes. The breadcrumbs should be nicely browned, the scallops firmed up and the olive oil, garlic butter and wine all bubbling together. Serve 3 scallops to a plate or one plate of 6 to share and get stuck in.

Ingredients

  • 3 garlic cloves
  • Handful of fresh parsley
  • 50g butter
  • 3 scallops
  • 3 leaves of tarragon
  • White wine
  • Olive oil
  • Sea salt
  • Breadcrumbs