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
• freshly ground pepper
• 1 tsp Cayenne pepper
• 4 tbsp chopped parsley
• 6 tbsp breadcrumbs
• 3 tbsp cold butter (in pats)
• coarse salt

Instructions

1. 1.

   Wash scallops under running water and cut along the shell edge with a short knife, severing the adductor muscle. Lift the lid, loosen the meat with a knife. Remove white flesh and orange roe from gray edges. Wash flesh thoroughly several times. Line a fire‑proof dish (or baking sheet) with coarse salt and place lower halves of shells in it.

2. 2.

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

3. 3.

   Puree the roe with cognac.

4. 4.

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

5. 5.

   Place scallop flesh (large scallops halved) into prepared shells, spoon sauce over, sprinkle breadcrumb‑parsley mix on top. Dot with butter pats.

6. 6.

   Drizzle remaining olive oil over everything and bake in preheated oven at 200 °C for about 10–15 minutes until golden yellow. Serve scallops warm.