Equipment
Ingredients
Main
- 450 g scallops, cleaned
- 100 g shallots, minced
- 142 g unsalted butter, divided
- 73 g stale bread crumbs
- 9 g fresh parsley, chopped
- 1 g salt
- ½ g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 190°C (375°F).
Rinse the scallops under cold running water.
Pat the scallops completely dry using paper towels.
Cut the scallops into halves or thirds depending on their size.
Season the scallop pieces with salt and pepper and divide them into the shells or ramekins.
Sauté the minced shallots in 28g of butter over medium heat until they become soft.
Melt the remaining 114g of butter in a small pan or microwave.
Distribute the cooked shallots over the scallops, drizzle with melted butter, and top with breadcrumbs.
Place the shells on a baking tray and bake at 190°C (375°F) for 10 to 15 minutes.
Garnish the dish with chopped parsley before serving.
Chef's Notes
- Ensure scallops are thoroughly dried after rinsing. Moisture will prevent the breadcrumbs from crisping properly.
- Don't overcrowd the shells when assembling. This allows for even cooking and ensures all components are heated through.
- For an extra layer of flavor, consider adding a splash of dry white wine or a spoonful of crème fraîche to the sautéed shallots before distributing them.
- The breadcrumbs should be stale, not fresh, for the best texture. You can achieve this by leaving a slice of bread out overnight or toasting it lightly.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Reheat in a 175°C (350°F) oven for 5-8 minutes until warmed through.
