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Baked Scallops with Lemon & Parsley Butter

 

Our fresh scallops are sweet, plump and quite frankly delicious, so they need very little interfering to produce a great plate. This recipe is a great no-fuss starter perfect for a special occasion or dressed-to-impress dinner.

 

Serves 2

Cooking time: 7 minutes plus 5 minutes prep

 

Ingredients

 

6 wild scallops, in shells

1 lemon, zested

Small bunch of fresh parsley, finely chopped

30g butter

A little salt & pepper

20g white breadcrumbs

 

Method

  1. Preheat the oven to 200°C/180°C fan/Gas mark 6.
  2. Ensure the scallops and shells are clean and free from grit, rinse with a little cold water if needs be.
  3. Arrange the scallops in shells onto a shallow baking tray. Add a small knob of butter on top of each scallop, sprinkle a little lemon zest and parsley and then top with breadcrumbs.
  4. Pop the tray of scallops into the hot oven for 6-7 minutes when the scallops should be just cooked and hot through and the breadcrumbs golden and crisp.
  5. Serve immediately in the shells with a small wedge of lemon for extra zing.

 

 

 

Wild Scallops | Wild Fish
  • Min life 2 Days
£9.85
  • Min life 2 Days
Salted Butter | Organic Salted Butter
  • Organic
  • Gluten Free
  • Contains Dairy
£2.20
  • Organic
  • Gluten Free
  • Contains Dairy

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Eversfield Organic

Ellacott
Bratton Clovelly
Okehampton
DEVON
EX20 4LB

01837 871400
info@eversfieldorganic.co.uk

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