Hannah’s In-Shell Roasted Scallops with a Parmesan Crust

Created by Hannah Black is Head Chef of Platform 1, Dartmouth, a Champagne Bar and Seafood Restaurant.

Serves 2

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Ingredients 

• 6 Scallops

Parmesan Crust

• 3 tbsp Panko Breadcrumbs
• 3 tbsp Freshly Grated Parmesan
• 1/2 Lemon
• 1/2 Orange
• 1 tsp Fresh Dill
• Salt & Pepper
• 1 clove or Garlic
• 50 g Softened Butter
• 1 Small Glass of White Wine

Instructions

1. Place each scallop in an open half shell on a baking tray.
2. Crush the garlic and mix with the softened butter.
3. Mix together all the ingredients for the parmesan crust in a small bowl.
4. Put a dash of white wine and a teaspoon of the garlic butter on the centre of each scallop.
5. Put a tablespoon of the parmesan crust mixture on top of each scallop.
6. Place the scallops in the oven at 180c for 5 mins and finish off under the grill to crisp the breadcrumbs.