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Baked scallops with tomato, garlic and herbed breadcrumbs

Danielle Alvarez
Danielle Alvarez

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Scallops baked in the half-shell with a suitably festive topping.
Scallops baked in the half-shell with a suitably festive topping.William Meppem

With the red tomatoes and green breadcrumbs, these scallops look ready for Christmas – and they taste even better than they look. There’s minimal prep required, so they’re a perfect start to a larger meal, and although you’ll need to turn on your oven, they don’t take long to bake. Serve with a glass of champagne.

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Ingredients

  • 12 extra-large scallops in the half-shell

  • 18 cherry tomatoes, split in half

  • salt and black pepper

  • 50ml white wine or champagne

  • 30ml extra virgin olive oil

  • ¼ cup loosely packed fresh basil leaves

  • ¼ cup loosely packed parsley leaves

  • ½ cup fresh sourdough breadcrumbs*

  • 2 medium-size garlic cloves

  • 40g unsalted butter, at room temperature

  • 3 tbsp grated parmigiano reggiano

Method

  1. Step 1

    Preheat the oven to 225C fan-forced (245C conventional).

  2. Step 2

    Arrange the scallops in an even layer on one or two large baking trays. A piece of crumpled aluminium foil under each one will help keep it level while baking. Add 3 tomato halves to each shell and sprinkle scallops and tomatoes with salt and black pepper. Drizzle over the white wine and olive oil and set aside.

  3. Step 3

    To make the breadcrumb mix, combine the basil, parsley, breadcrumbs and garlic in a food processor and blend until the crumbs are fine – and green. Add the butter and parmigiano and process again to incorporate. Stop and scrape the bowl as needed.

  4. Step 4

    Sprinkle a little of the breadcrumb mix over each scallop. Bake in the oven for 10-15 minutes until the breadcrumbs are toasty and the scallops are cooked through. Serve hot.

*To make sourdough breadcrumbs, take crustless sourdough bread and process it in a food processor until you’re left with fine breadcrumbs.

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Danielle AlvarezDanielle Alvarez is a chef, recipe writer and host of Good Food Kitchen.

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Original URL: https://www.smh.com.au/goodfood/recipes/baked-scallops-with-tomato-garlic-and-herbed-breadcrumbs-20231201-p5eod9.html