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Grilled hand dived scallops with garlic, herbs and smoky bacon butter

Oct 12 2012

Serves 4


  • 12 large (preferably hand dived) scallops, cleaned with roes removed Or leave them on if you love them!
  • 4 large scallop shells You should be able to get these from your fishmonger

(for the butter)

  • 250g Jersey unsalted butter, softened
  • 2 small shallots, finely chopped
  • 2 cloves of garlic, finely grated
  • 4 rashers of smoked pancetta, lightly grilled and chopped
  • 1 tablespoon each of tarragon, parsley and chives
  • Zest of half a lemon, finely grated
  • Salt and pepper
  • 3 tablespoons of fresh breadcrumbs
  • 1 tablespoon grated parmesan


Put the butter in a food processor or mix it up in a blender until light and fluffy.

Add the rest of the ingredients, except the breadcrumbs and parmesan, remove from the mixer and roll the butter in cling film to create a sausage shape and place into the fridge to firm up. Pop it into the freezer if you want to be really quick! You can keep flavoured butters in a clingfilm roll in the freezer for a couple of weeks, then just defrost and slice when you want to add something extra to your home cooking.

Put three scallops in each of the shells, placing them a little apart from each other.

Once the garlic butter is firm, unwrap it from the clingfilm and put a slice of the garlic butter on top of each scallop, and sprinkle with breadcrumbs and parmesan.

Place the scallop shells on a baking tray and into a preheated oven (180ºC) and cook for seven minutes.

Serve simply with some dressed rocket salad and some crusty bread.

Chef says:

This is a nice little starter and so easy. You can keep these scallops ready in their shells on a baking tray in the fridge with a slice of butter on top and just whack it in the oven when you’re ready to eat.

Scallops: sourcing guide

Local diver Chris Gould heads out in his boat to dive the freshest scallops for us – from sea to Seafish Café in a couple of hours – so our scallops are always fresh, dry and firm to the touch. But if you’re buying scallops from a fishmonger, look for nice big scallops for this recipe, and avoid any that look like they’ve been sitting in water for any length of time. Scallops are like sponges, they soak up water, and if they feel sloppy and spongy to the touch when they’re raw, they’re going to be like that when you eat them. Choose scallops that are firm to the touch, they’ll give the best meaty texture when you cook them.