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Created by Hannah Black is Head Chef of Platform 1, Dartmouth, a Champagne Bar and Seafood Restaurant.
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Servings 2

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
 

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