Scallops in the Shell

Name: Scallops in the Shell
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Ingredients: 20 scallops.; 4 tablespoons thick cream.; 4 teaspoons fine, dry breadcrumbs.; 4 teaspoons melted butter.; 4 large scallop shells.; Salt and pepper.

SpotX Wild Foods Recipe from Peter Reef
Prep:15 minutes Cook:6 minutes Difficulty:1

Ingrediants:

20 scallops.
4 tablespoons thick cream.
4 teaspoons fine, dry breadcrumbs.
4 teaspoons melted butter.
4 large scallop shells.
Salt and pepper.

Directions:

Grease 4 scallop shells.
Place 4-5 scallops in each shell.
Season with salt and pepper, to taste.
Add 1 teaspoon of cream to each shell.
Sprinkle with breadcrumbs.
Pour 1 teaspoon of melted butter over each shell.
Bake for 4- 6 minutes in a hot 200°C oven.
Serves four.

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Scallops in the Shell

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Scallops Brochette

Crumbed Fried Scallops

Scallops with Lime Butter

Stir-fried Scallops

Scallop, Kingfish and Bacon Kebabs

Scallop Diver Reviver

Scallops Galliano

Scallops
If there is one shellfish that has almost universal appeal it is scallops.
Scallop meat’s delicate but distinct taste lends it to a variety of dishes, and they are available throughout New Zealand from Stewart Island to North Cape.
Scallops are not hard to find. The season is August to February in most areas; although, this does vary from region to region so check with your local Ministry of Fisheries office (0800 4 RULES).

Scallops can be gathered from the shoreline in some harbours and after a decent blow they are occasionally found pushed up onto open-coast beaches. Individual catch limits vary from 20 to 50 according to the region they are gathered in, but universally they must measure 100mm across the shell. Anyone gathering scallops washed up on the shore must also adhere to daily bag limits.