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Baked scallops in chipotle butter
Makes 6 Starters and mains
Ingredients
- 6 fresh scallops in the half-shell, including the roe
- 40g butter, softened
- 1 garlic clove, crushed
- 1⁄2tsp chipotle chilli flakes
- 1⁄2tsp salt
- 1⁄2tbsp freshly chopped coriander
- bread, to serve (optional)
- 1 lemon, cut into 6 wedges, to serve
Method
Preheat the oven to 230C/210C Fan/Gas 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 kitchen paper 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 tray 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.
Note: You can also cook these on the barbecue by placing the shells straight onto the grill and turning the scallops over in their shells after a few minutes of cooking.
This recipe was taken from the May 2020 issue of Food and Travel.
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