Baked Scallops with Davidstow® Crumbs and Pickled Onion Butter

By Nathan Outlaw for Davidstow Serves: 4 starter portions

Ingredients:

Scallops:

12 scallops, cleaned, shells retained and washed

240ml white wine

200g white bread, blended to crumbs

100g grated mature Davidstow® cheddar

1 handful of coriander, washed with the stalks left on

Pickled Onion Butter:

300g unsalted butter, cut into cubes and softened

200g pickled onions, drained and chopped

2 tbsp chopped parsley

Salt to season

Method:

1. Pre heat the oven to 220C
2. To make the crumbs, place the breadcrumbs and coriander into a food processor and blend until the coriander is well incorporated. Now add the grated cheese and blend for 30 seconds. Empty the contents of the food processor on to a tray and reserve until cooking the scallops
3. To make the butter, place the softened butter into a bowl with the chopped pickled onions and chopped parsley. Mix together well and season with salt. Reserve the flavoured butter until cooking the scallops
4. To cook the scallops, make sure the scallop shells are clean and place a scallop in each of the shells with 20ml white wine and 30g of the butter on top of every one.  Arrange the scallops on a large oven tray and sprinkle cheesy breadcrumbs over the top of each one equally. Put the tray of scallops in the oven and cook for 6-8 minutes
5. To check they are cooked, insert a small knife into the centre of one scallop and hold it there for 10 seconds. Pull the knife out and place it on the back of your hand. The blade should be more than warm, but not piping hot. Remove the scallops from the oven and serve straight away

Recipe credit: Created by Nathan Outlaw for Davidstow, courtesy of www.greatbritishchefs.com