Baked scallops with chipotle butter recipe
Nature provided these perfectly formed bites in their own serving plates so grazers can grab one, scoff it down and move on! This simple recipe ensures scallops stay the star of the show with the chipotle butter playing a winning supporting role.
Note: you can also cook these on the barbecue/outdoor grill by placing the shells straight onto the grill and just turning the scallops over in their shells after a few minutes of cooking.
Ingredients
- 6 fresh scallops in the half shell, including the roe
- 3 tbsp butter, softened
- 1 garlic clove, crushed
- 0.5 tsp chipotle chilli/chilli flakes
- 0.5 tsp salt
- 0.5 tsp freshly chopped coriander
- 6 slices of bread, to serve
- 1 lemon, cut into six wedges, to serve
Details
- Cuisine: British
- Recipe Type: Shellfish
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 6
Step-by-step
- Preheat the oven to 230°C/450°F/gas mark 8.
- Prepare the scallops by removing the tough little hinge that attaches the scallop to the shell and any membrane surrounding the scallop. Rinse the scallops under running water, pat them dry with paper towels and set aside until needed. Rinse and dry the shells.
- To make the chipotle butter, put the softened butter, crushed garlic, chipotle flakes, salt and coriander into a small bowl. Whip together with a spoon until well combined.
- Dab a small amount of chipotle butter in the base of each shell, place the scallops and roe on top and then put another dot of butter on top of each one. Don’t be afraid to use all the chipotle butter!
- Transfer the shells to a baking sheet and cook in the preheated oven for 4–5 minutes. Remove from the oven and serve with bread for dipping in the melted butter (if you fancy it) and lemon wedges for squeezing.
This recipe is from Share: Delicious Sharing Boards for Social Dining by Theo Michaels. Published by Ryland Peters & Small, £16.99. Photography by Mowie Kay.
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