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Half Shell Scallops
5 from 5 votes

Half Shell Scallops

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. 
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Appetizer
Cuisine: French
Servings: 4

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/s garlic -peeled and crushed
  • 1 lemon/s -zest finely grated
  • 2 tbsp flat leaf parsley -finely chopped
  • 30 g slivered almonds (¼ cup)

Instructions

  • Preheat your grill to high 180℃/350°F (fan-forced).
  • 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.

Notes

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.