Roast Scallops with Butter & Thyme
Inspired by the scallops at Little French. A sublime way to cook beautiful fresh scallops, the thyme leaves, lemon and butter enhance the sweetness of the shellfish deliciously.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
5
MINUTES
Ingredients
8 large scallops on the rounded half shell
2 tsp thyme leaves, finely chopped
1 tsp finely grated lemon
zest from an organic lemon
25g butter
3 tbsp extra virgin olive oil
flaky sea salt and freshly ground pepper
To Serve: lemon wedges
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Method
Preheat the oven to 250°C/Gas Mark 10.
If the scallops are in the shell, open and remove all the contents.
Remove the fringe, coral and muscle from the fish.
Discard the fringe and muscle. Trim the coral neatly. Place the scallop back in the deep shell along with the corals.
Mix the chopped thyme leaves, freshly grated lemon zest, soft butter, and extra virgin olive oil together in a bowl.
Spoon a teaspoon onto each scallop. Season with a little salt and freshly ground pepper.
Bake in the very hot oven until the butter is sizzling and the scallops barely cooked, 4-5 minutes approx.
Serve immediately with a squeeze of lemon juice.
