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

Posted by
Platform 1
Posted on
4 Nov 2021

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

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Makes2 Servings
 6 Scallopsin their shells (ask your fishmonger to shuck them for you, so they can easily be removed)
Parmesan Crust
 3 tbsp Panko Breadcrumbs
 3 tbsp Freshly Grated Parmesan
 ½ Lemonzest
 ½ Orangezest
 1 tsp Fresh Dill
 Salt & Pepper
 1 clove or Garlic
 50 g Softened Butter
 1 Small Glass of White Wine
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.

Ingredients

 6 Scallopsin their shells (ask your fishmonger to shuck them for you, so they can easily be removed)
Parmesan Crust
 3 tbsp Panko Breadcrumbs
 3 tbsp Freshly Grated Parmesan
 ½ Lemonzest
 ½ Orangezest
 1 tsp Fresh Dill
 Salt & Pepper
 1 clove or Garlic
 50 g Softened Butter
 1 Small Glass of White Wine

Directions

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.

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