Nigella Lawson's scallops on the shell recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Nigella Lawson’ s scallops on the shell recipe By You Magazine - November 28, 2021 I can’t quite believe how simple yet luscious these are. I prefer to get my scallops from the fishmonger for this, which is just as well as I don’t think I could ever get a supermarket to supply me with shells. You don’t need to take the corals off, but I like to turn this into two meals, and fry up the corals the next day with some butter and garlic oil, and eat them squished on to chunky bread or toast, spritzed with lemon juice and carpeted with parsley. Louise Hagger SERVES 6 6 scallop shells 18 scallops or 24 if very small (roes or corals removed) 100g fresh breadcrumbs 6 tsp butter 1 lime (for squeezing) 1 1⁄2 tsp garlic infused olive oil Salt and pepper Preheat the oven to 250C/230C fan/gas 9 (you need a really hot oven). Rinse and dry the scallop shells and arrange them on a baking sheet. Put the scallops in a bowl and sprinkle the breadcrumbs over them. Toss them around to get each one well coated in crumbs. Put three breaded scallops into each shell and sprinkle with any leftover breadcrumbs that remain in the bottom of the bowl. Add 1 tsp of butter on top of each scallop-filled shell, a squirt of lime juice, 1⁄4 tsp of garlic oil, and salt and pepper to taste. Put the scallops in the oven for 15 minutes (5-10 minutes if using the small scallops) – you really want the breadcrumbs to be crispy and the butter turning black around the edges of the shell. Food styling: Emily Kidd. Prop styling: Luis Peral. Photo assistant & retouching: Sophie Bronze. Food styling assistant: Susanna Unsworth. Recipes taken from Nigella Express, At My Table, Feast, Simply Nigella, Nigella Christmas, Cook Eat Repeat. For more, visit nigella.com. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved