Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the garlic butter, purée the blanched parsley with the melted butter in a blender, then add the pastis and Tabasco until it separates. Let it cool slightly in the fridge before mixing with the rest of the butter, 2 tsp of salt, the garlic and chopped parsley.
Tip the butter mixture onto baking paper and roll it into a log – the circumference of which should be big enough to cover a scallop. Twist the ends to seal and store in the fridge until it’s solid enough to slice.
In the meantime, remove the scallops from their shells along with the roes and the muscles that attaches them to the shells. Clean them by running under cold water and then pat dry. If you’re using the shells, they also need to be cleaned before cooking – steam or boil them for a few minutes to make sure that they’re sterilised.
Once the shells and scallops are clean, put the scallops in the shells or a cast-iron pan with a thick slice of the garlic butter on top of each. Sprinkle over a little bit of sea salt and the panko breadcrumbs. Finally, drizzle with a little oil.
Put the shells or pan in a hot wood-fired oven or under a hot grill. They’ll take about 3-5 minutes to cook, depending on how hot your oven or grill is, and the size of your scallops. The scallops should feel firm and hot when touched and the breadcrumbs crisp. Once cooked, serve straight away with some lemon wedges for squeezing over.