Serving size: Serves 6
Cuisine type: Mediterranean
Cooking time: Less than 60 minutes
Special options: Egg free, Nut free
Course: Entree
Favourite flavours: Seafood

INGREDIENTS

2 dozen fresh spring bay scallops in their shells (or equivalent frozen scallops in half shell)
3 tablespoons extra-virgin olive oil
1 small onion, diced
1 clove garlic, crushed
grated zest of 1 lemon
2 teaspoons sweet smoked paprika
12 slices jamon diced (Spanish proscuitto)
1 small red chilli, diced
4 artichoke hearts diced
3 tablespoons white wine
½ bunch coriander chopped plus 12 leaves for garnish
30g breadcrumbs
50g butter, softened

METHOD

Open and clean scallops by inserting a knife tip between the shells and severing the hinge. Then pry the shells open. Cut the scallops free of the top, flat shell and discard it. Scoop the scallop out of the shell and cut away and discard the mantle (the rim) and the black section. The remaining white muscle and coral are both edible. Rinse in running water. The scallops are now ready for cooking. Save the shells to cook and serve the scallops in.

Heat olive oil in frying pan and sauté onion, garlic, chilli and jamon until the onion is soft (approximately 5 minutes). Add wine, paprika, artichoke, chopped coriander, salt and pepper. Cool slightly then mix in breadcrumbs and softened butter.

Place scallops back in shells and spoon a little of the mixture on top. Place under pre-heated grill until the tops are golden brown and the scallops are bubbling in shell (approximately about 8 minutes).

Serve immediately with a little coriander leaf on top.