Entrée Scallops with Allioli


(Serves 1)

  • Three scallops on the half shell
  • 50gsm stale breadcrumbs
  • 2 cloves garlic
  • 1 small pinch fresh Thyme leaves
  • 3 tbles good mayonnaise
  • Olive Oil
  • Salt and pepper
  • 250gms of rock salt


Step 1
Coarsely chop 1 garlic clove add to oven proof pan with a big slug of extra virgin olive oil, the thyme leaves and bread crumbs (These can be quite large) Pop into a preheated moderate oven for about 15mins or until golden and crispy.

Step 2
Place the scallops on their shells on mounds of the rock salt add olive oil salt and pepper then place under a moderate grill for about three minutes until just cooked. Make the Allioli by crushing the second garlic clove mix with the mayonnaise, salt and pepper to taste.

Step 3
Remove the breadcrumbs from the oven drain and crush till you achieve a rough crumb.

Step 4
Place a dollop of Allioli on each scallop a sprinkle crumbs thickly on each.
Put back under the grill for a further 2 mins.
Serve with Lemon.


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