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So simple and utterly delciious. Choose the freshest scallops and remove the tough little hinge on the side of each one before cooking.
Roasted Scallops in the Half Shell with Lemon Caper Butter
100g butter 1 tbsp capers, finely chopped finely grated zest of 1 lemon 10-12 basil leaves, cut very finely 2 tbsp finely grated fresh parmesan 2½-3 dozen freshest scallops 15-18 cleaned scallop shells, to cook in
© Annabel Langbein Media
Place butter in a microwave bowl or pot and heat until just melted. Mix in capers, lemon zest, basil leaves and parmesan. Place 2 scallops in each scallop shells, top each one with 1 heaped teaspoon butter. Season with salt and pepper. Chill until ready to serve.
To serve, place scallop shells onto heated barbecue over high heat. Cook until butter bubbles then turn and cook another minute. Don’t over cook - scallops need to be opaque and just heated through. Serve hot.
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