East Gippsland Scallops in the Shell
This is a simple yet highly tasty Scallop recipe. In Lakes Entrance we source our scallops straight from the Scallop Wharf Seafood shop, right beside the trawlers in the main street.
These are really an entree, but I certainly wouldn’t mind knocking back a half dozen shells’ full…for a special dinner any day of the week.
* 6 scallop shells
* 18 scallops or 24 if very small (roes or corals included)
* 100 grams fresh breadcrumbs
* 6 teaspoons butter
* 1 lime (or lemon for squeezing)
* 2 teaspoons garlic infused olive oil
1. Preheat the oven to 250°C (you need a really hot oven).
Rinse and dry the scallop shells and arrange them on a baking sheet.
2. Put the scallops in a bowl and sprinkle the breadcrumbs over them.
Toss them around to get each one well coated in crumbs.
3. Put 3 breaded scallops into each shell and sprinkle with any leftover breadcrumbs that remain in the bottom of the bowl.
4. Add 1 teaspoon of butter on top of each scallop-filled shell, a squirt of lime juice, 1/4 teaspoon of garlic oil, and salt and pepper to taste.
5. Put the scallops in the oven for about 15-20 minutes – you really want the breadcrumbs to be crispy and the butter turning black around the edges of the shell.
Enjoy with ice cold beers or a crisp, cold East Gippsland Riesling.