1). Go to your fishmonger and ask for fresh scallops, out of the shell. You can buy them in the shell, but they are just as good bought out of the shell, and save you the hassle of opening and cleaning them. Ask your fishmonger for some scallop shells also, they usually either have these for sale, or will just give you some if you ask.
2). There is very little needed to do with the scallops, you will see they have an orange roe attached to them, this is full of flavour, but can be removed easily if you don’t want it, simply pull it gently and it will come off.
3). Make sure the scallop shells are clean, then place a scallop on each shell. Lightly season each scallop, and place on a baking tray.
4). Spoon some of your garlic and herb butter over each of the scallops, enough to cover the top of them.
5). Place them on a tray, making sure they are all stable and sitting up. Place the oysters under the grill at 200 degrees for roughly 3-4 minutes. Keep an eye on them, and when they are turning a light golden colour, remove them from the oven. Then squeeze some lemon over each one.
For the Herb & Garlic Butter –
1). Chop all your herbs together, chop them as fine as you can and place them in a mixing bowl.
2). Finely mince your garlic, and add this, and the breadcrumbs to the bowl. Place your butter in the bowl next, and mix well until everything is combined. This is now ready to spoon onto your scallops, and any leftover can be rolled in some cling film and placed in the freezer. This butter is perfect to go on any meats or bread.
To Serve –
1). Serve 3 scallops per person, pour some sea salt on each plate, and rest your scallops on the salt to stop them sliding around. And most importantly, enjoy!
