Italian

Scallops with herb and almond brioche crust

Name: Scallops with herb and almond brioche crust
Yield: 18
Cuisine: /italian
Ingredients: 18 scallops, roe removed, in the half shell; 125g brioche; 125g blanched almonds, toasted, finely chopped; 1/2 bunch each coriander, dill and flat-leaf parsley, leaves picked, finely chopped, plus extra dill sprigs to serve; 1 small garlic clove, crushed; 1 long red chilli, seeds removed, finely chopped; Finely grated zest of 1 lemon; 125g unsalted butter, softened

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by Guy Grossi

Aug 08, 2018

Adding herbs and almonds to these scallops gives them a flavorsome edge.

18 scallops, roe removed, in the half shell

Herb almond brioche crust

125g brioche
125g blanched almonds, toasted, finely chopped
1/2 bunch each coriander, dill and flat-leaf parsley, leaves picked, finely chopped, plus extra dill sprigs to serve
1 small garlic clove, crushed
1 long red chilli, seeds removed, finely chopped
Finely grated zest of 1 lemon
125g unsalted butter, softened

Method

1.

Preheat the oven to 180°C.
2.

For herb almond brioche crust, place brioche in a food processor and whiz to fine breadcrumbs. Transfer to a bowl, add remaining ingredients and, with clean hands, knead until combined. Place brioche mixture on a sheet of baking paper and roll into a 28cm-long log. (Store, wrapped in baking paper and chilled for up to 1 week or frozen for up to 2 months.)
3.

Place scallops in shells on 2 baking trays and top with a 5mm-thick slice of brioche mixture removed from baking-paper wrapping, spreading over each. Bake for 7-9 minutes or until scallops are just cooked but still opaque in the centre. Top with extra dill to serve.