Grilled Half Shell Scallops
By Charlotte Pike
Let award-winning cookery writer and chef Charlotte Pike teach you how to make the most of your scallops.
This is a very quick and easy way of cooking scallops. I like to serve three to five per person.
12-20 scallops in the half shell (with the coral intact)
50g butter or garlic butter
Freshly chopped parsley or lemon wedges, to serve (optional)
Preheat the grill to the hottest setting. Set the scallops in the shell out on a large grill try or baking tray. Evenly divide the butter between the scallops, placing a small piece on top of the scallop meat. Season with a little sea salt. For a dairy free version, use a little drizzle of best olive oil.
Grill for around 3 minutes until the scallop looks whiter in colour and browns a little. The butter or oil will sizzle.
Serve immediately with some parsley sprinkled over the scallop, or a squeeze of fresh lemon juice, if you like. Take care when serving the scallops, as the shells will be really hot.
About Your Scallops
Scallops are one of the most prized and popular shellfish. Their sweet, clean flavour and meaty flesh is a very special treat. They are also exceptionally easy and quick to cook, so don’t be daunted.
Scallops should be a pale cream colour, but can sometimes be a little darker in colour.
Scallops in the half shell have been opened, but will still be attached to the shell by a little white muscle on the side of the scallop. This can easily be pulled or cut off, but it is often easier to cook them in the shell and cut the muscle off when it is served. The coral is attached to the scallop and can be cooked with the scallop. It has its own distinct flavour and texture.
Before cooking, ensure scallops have been fully defrosted – in the fridge – before cooking them. Remove any excess ice and pat the scallops dry. Give them a check over, too, just in case there is any sand present.
Head to our COOKING page for more for great tips on how to make the most of your Amity catch from award-winning cookery writer, teacher and chef Charlotte Pike.