Scallops in their shells with thyme
From The Da Fiore Cookbook, scallops with delicate Parmesan, breadcrumbs and herby topping combine to make an ideal special occasion supper
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
5
MINUTES
Ingredients
coarse salt, to line serving plates
18 fresh scallops in their shells
salt
pepper
leaves from two thyme sprigs
3 tbsp Parmesan, finely grated
3 tbsp fresh breadcrumbs, finely groundÂ
3 tbsp olive oil
Method
Preheat the oven to 250°C.
Line the bottoms of six serving plates with half an inch of coarse salt. This will create an attractive presentation for the scallop shells and prevent them from sliding on the plate. Set aside.
Using an oyster knife or small, strong (but not sharp) knife, carefully pry open the shells. Run the knife under the bottom shell to detach the scallop. Scoop out the scallop, discarding the white muscles and the dark organs and keeping the orange coral in place. Keep the decorative shells to use as âserving dishesâ.
Thoroughly rinse the scallops of all sand and residue. Pat dry with paper towels and set aside.
Wash and dry the shells. Place on two large baking pans.
Return the scallops to the centres of the shells. Season the white part with salt and pepper. Sprinkle the scallops with the thyme leaves, lightly dust them with the cheese and breadcrumbs, and drizzle with olive oil.
Bake until the tops are lightly brown, four to five minutes. Using tongs, transfer three scallops in their shells to each serving plate, lightly pressing the shells into the salt to secure them.
Serve immediately.
