Half Shell Scallops

So with Christmas Day fast approaching, I thought I’d share one of my favourite ‘celebration’ starters. These Half Shell Scallops are such a simple, yet impressive start to a Christmas Day feast or other special occasions. Better still, they are SO simple and fast to make – prep to plate in less than 10 minutes (5 if you have good knife skills)! Goes to prove even ‘special’ can be too easy!

Seafood is such an Australian Christmas tradition, but I’m so fussy with seafood. I don’t do crustaceans (shame because growing up, my grandfather, uncle, and cousin were all cray-fisherman off the coast of WA). But scallops, when well cooked, I just love!  The key with them is to add flavour without overpowering their own sweet taste and I think this recipe does that perfectly.

Hope you enjoy this delicious starter!

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

Half Shell Scallops

Prep 10 minutes

Cook 3 minutes

Total 13 minutes

Serves: 4

5 from 1 vote

I think this is the most delicious way to eat scallops. The buttery, nutty flavours in this dish compliment this delicate meat and they are really easy to make too. 

Ingredients

• 12 half shell scallops -I have used QLD scallops with no roe because I don't like it (told you I was fussy)
• 40 g butter, ghee or macadamia oil -melted
• 1 clove garlic -peeled and crushed
• 1 lemon -zest finely grated
• 2 tbsp flat leaf parsley -finely chopped
• 30 g slivered almonds (¼ cup)

Method

• Preheat your grill to high 180℃/350°F.
• Arrange your scallops on a large baking tray.
• Mix together the butter, garlic, lemon zest and parsley.
• Spoon a little blob of the mixture onto the flesh of each scallop.
• Top with a pinch of slivered almonds.
• Pop under the pre-heated grill for 3 minutes (yes they cook super fast)

BBQ

• Last year on Christmas day our oven was full of the turkey and other goodies, so we preheated the BBQ on a high heat and cooked them in there with the lid closed for a couple of minutes.

Serve

• With lemon cheeks, scattered parsley leaves and a sprinkling of sea salt. I added some garlic flowers and other edible flowers.

Variations

Dairy-free

Replace the butter with ghee (my preference) or macadamia nut oil.

Macadamia

You can replace the almonds with crushed macadamia nuts (I love this version a lot).

Nut-free

Replace the nuts with fresh bread crumbs or just leave off.

 

I'd love too hear if you try this special starter. Post a comment below or rate this recipe.

Course: Appetizer

Cuisine: French