Baked Scallops

Ingredients

• 12 scallops (with shell)
• 2 tbsp lemon juice
• 40 ml cognac
• 1 Shallot
• 5 tbsp olive oil
• 2 Garlic cloves
• 200 ml dry white wine
• Salt
• Pepper (freshly ground)
• 1 tsp Cayenne pepper
• 4 tbsp chopped parsley
• 3 tbsp breadcrumbs
• coarse salt

Instructions

1. 1.

   Wash scallops under running water and cut along the shell edge with a short knife, severing the closing muscle. Lift the lid, loosen the meat with the knife. Remove white scallop flesh and orange roe (corail) from the gray edges. Wash the flesh thoroughly several times. Sprinkle coarse salt in a fireproof dish (or baking sheet) and place the lower shell halves in the dish.

2. 2.

   Cut the corail off the scallops. Drizzle the scallop flesh with lemon juice and set aside cold.

3. 3.

   Puree the corail with cognac.

4. 4.

   Peel and finely chop the shallot, sauté in 1 tbsp olive oil until translucent. Peel garlic, press into pan and sauté briefly, then add pureed corail, pour in wine and reduce the sauce over high heat to half. Season with salt, pepper and cayenne. Mix parsley and breadcrumbs.

5. 5.

   Place scallop flesh (large scallops cut in half) into prepared shells, spoon sauce over them and sprinkle with breadcrumb‑parsley mixture.

6. 6.

   Drizzle remaining olive oil over everything and bake on the middle rack of a preheated oven at 200°C for about 10 minutes until golden yellow. Serve scallops warm.