Baked scallops with orange and almonds
Scallops served in their shell have a sophisticated je ne sais quoi that shouts festiveness and cheer, but also effortless elegance. For this reason, they are often served at dinner parties and holiday occasions such as Christmas’ and New Year’s Eve, either as a starter or as part of a large seafood platter.
Ingredients
Metric
Imperial
Baked scallops with orange and almonds
- 12 king scallops, in their shell
- 1 unwaxed orange, juice and zest
- 1 garlic clove, crushed
- 100g of flaked almonds
- 3 tbsp of extra virgin olive oil
- 1 pinch of fine sea salt
SAVE RECIPE
Method
1
Remove the scallops from their shell and scrub the shell clean.
Wash the scallops under cold running water and pat them dry
- 12 king scallops, in their shell
2
In a medium bowl, mix the strained orange juice, the crushed garlic, the olive oil and a generous pinch of salt. Gently toss the scallops in the marinade and leave them to marinate
for 10 minutes
- 1 unwaxed orange, juice and zest
- 1 garlic clove, crushed
- 3 tbsp of extra virgin olive oil
- 1 pinch of fine sea salt
3
Preheat the oven to 200°C/gas mark 6
4
Next, line a baking tray with parchment and arrange the scallop shells on top. In each pour in
a little of the marinade and then set the scallops on top
5
Bake for 10 minutes, then turn the grill function on. Remove the scallops from the oven and
sprinkle some flaked almonds onto each. Return to the oven for 3 more minutes, or until the
almonds appear crisp and toasted
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