Baked scallops in coral butter, with parmesan crumble

as seen in Crumbs Devon


    6 scallop shells

    18 scallops, or 24 if small (3-4 per person)

    100g fresh breadcrumbs

    6 tsps coral butter

    6 tsps garlic butter

    sprinkling of Parmesan

    white port

    salt and pepper

    samphire and lemon to serve

    For the coral butter:

    250g salted butter

    roe from scallops used in the dish

    white port

    For the garlic butter:

    250g salted butter

    10 garlic cloves, crushed

    splash of Pernod (optional)

    A small handful of parsley, finely chopped (to taste)

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Main serves 6

Shell out! A scallop dish that packs a happy wallop, courtesy of the River Exe Cafe

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Preheat the oven to 250C/480F/gas mark 9. Rinse and dry the scallop shells and arrange them on a baking sheet.


For the coral butter, heat the butter in a microwave until melted. Liquidise the roes. Add a little white port to the butter and mix.


Then, make the garlic butter by melting the butter in a microwave, add the crushed garlic cloves and mix.


Put the scallops in a bowl and sprinkle the breadcrumbs over them. Toss them around to get each one well coated in crumbs.


Place a teaspoon of garlic butter in each shell. Put three breaded scallops on top of the butter and sprinkle with any leftover breadcrumbs that remain in the bottom of the bowl.


Then, place a teaspoon of coral butter on the side. Add a dash of white port. Sprinkle with Parmesan


Season to taste and bake for about 15-20 minutes. It is good to see the breadcrumbs getting crispy and the butter turning black around the edges of the shell.


Serve with samphire and a slice of lemon.

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