This is an easy yet impressive dish I whipped up for a weekend away over the summer break, It’s baked scallops with garlic butter, pangrattato and parsley!
Cooking Time- 20 minutes
Skill level- Easy
- 1 dozen scallops on the half shell, bought from Prahran Seafoods
- 125g of unsalted butter, room temperature and softened. I bought @pepesayabutter from Cleo’s Deli
- 3 sprigs of parsley, finely chopped
- 2 cloves of garlic, finely chopped
- 2 tsp of salt
- 1 slice of stale bread, blitzed in a food processor
- 2 tablespoons of olive oil
- 1 pinch of salt
- 1 lemon
- 1 tablespoon of @chillioiloneverything, optional
- 1 sprig of parsley
- Make your compound butter (a fancy term for butter that has been flavoured by mixing in ingredients whilst soft) in advance first by adding 3 sprigs of parsley, 2 cloves of finely chopped garlic 2 tsp of salt and 125g of butter and mix to combine.
- Pull out a sheet of cling wrap and place the butter mixture onto it in a log like shape. Take the ends of the cling wrap and roll over the butter log into a bon bon shape, twisting the ends until you get a thin sausage like shape. The diameter should be the size of a 20c coin.
- Place the butter into the fridge to solidify for 20 minutes and pull out of the fridge before you want to bake the scallops.
- Preheat your oven to 200 degrees Celsius.
- Place a dozen scallops onto a large baking tray. Cut 2cm round dish from your butter and place each one on top of each scallop.
- Bake in the oven for 10-15 minutes at 180 degrees Celsius, or until scallops are fully cooked and butter is melted and golden.
- Meanwhile make your pangrattato by heating 2 Tbsp of olive in a pan and then frying the breadcrumbs until golden. Season with some salt. Remove and set aside.
- Remove the scallops from the oven and scatter over the pangrattato, a leaf of parsley, an optipnal drizzle of chilli oil and a squeeze of lemon, just before serving.
- If you have any butter leftover, use it up by making garlic bread.
If you're looking for the perfect wine pairing, I recommend a Chardonnay, and one of my favourites is the Oakridge LVS Hazeldene Chardonnay. This pairs perfectly with buttery grilled seafood, especially scallops!