Baked Scallops

Ingredients

• 12 scallops (in the shell)
• 1 tbsp Lemon Juice
• 1 Carrot
• 2 shallots
• 0.5 bunch Basil
• 1 tbsp butter
• 2 tbsp olive oil
• 120 ml dry or semi‑dry white wine
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Remove the scallops from their shells, discard the mantle edge and coral, and place them in a small bowl. Drizzle the scallop meat with lemon juice. Peel the carrot, slice into 12 thin rounds, and blanch in lightly salted water until just tender. Trim the shallots and finely chop them with the basil. Heat butter with olive oil and sear the scallops for about 1 minute on each side, cooking the coral as well.

2. 2.

   Remove from the pan. Add the shallot‑basil mixture and sauté briefly. Deglaze with wine and return the scallops. Preheat the oven and place each scallop half in a baking dish, adding a carrot slice to each. Season the scallop broth and spoon it over the scallop halves. Serve immediately on warmed plates.