This is a variation of my mother’s stuffed mussels: mussels stuffed with butter, parsley, garlic and bread crumbs, then grilled in the oven for few minutes. Delightful!
In my neighborhood, we are very lucky to have an exceptional market with beautiful and fresh fish and seafood, coming from Normandy and Brittany. In fall and winter, when it’s high season for scallops, they are really affordable.
The first time I bought some scallops, I didn’t know so many ways of cooking them, except for searing them in some butter or oil in a frying pan – the simple way. And I was looking for something more uncommon, that would bring out the delicate flesh of this shellfish. And here comes my mother’s recipe!
And in fact, it works brilliantly! Parsley, garlic and seafood really love each other. And using salted butter, you can’t mess up the seasoning. And roasting scallops in the oven with high temperature is just the perfect cooking. The melted and aromatic butter is so inviting! You just wanna dip some fresh bread in it, so delicious!
Prep: 15 min
Cooking: 12 min
Serves 1 as a starter
- 2 or 3 scallops
- 2 tbsp of salted butter
- 1/4 clove of garlic
- 1 or 2 sticks of parsley
Preheat the oven to 410°F.
Cut the butter into small cubes to help it soften.
Rinse the scallops and dry them with kitchen paper.
Wash and strain the parsley.
Peel the cloves of garlic, and remove the sprout.
Chop finely the garlic and the parsley.
Mix the salted butter, garlic and parsley with a fork until creamy and soft.
Put the scallops in their shells or in ramekins, and top with the aromatic butter.
Roast in the oven for 12 minutes or until the butter and scallops are golden brown.
Savour immediately with fresh bread.