Method

Start making parmesan breadcrumbs by adding the breadcrumbs, parsley, chives, parmesan and garlic to a food processor and blend until it’s all combined. Put to one side

Make lemon butter by zesting the lemon into your butter and add half the juice from the lemon. Hand blend to bring it all together.

Carefully remove the scallops from the shells and reserve the corals for another recipe.

Wash the scallop shells with hot soapy water, giving a gentle scrub. Sanitise and rinse off thoroughly.

Wash the scallops in ice cold water. Pat dry with a J-cloth. 

Re-place scallops into the clean shells, season with salt and pepper. Add a teaspoon of lemon butter and a drizzle of Pernod to the scallop shell. 

Bake in the oven at 180º for 5 minutes 

Add a generous sprinkle of the breadcrumb mix to the top of each scallop and bake for a further minute.

Serve and enjoy hot.