Baked scallops served in their shells with garlic butter, beetroot gravadlax and mojito cured salmon

This offers the luxury of a fish platter, but requiring very little cooking and preparation time. This is a great sharer platter, or a premium platter for one.

Baked Scallops

Preparation: 10 minutes

Cooking: 6 minutes

Serves: 1


  • Gravadlax - 100gm (marintated in mojito)
  • Gravadlax - 100gm (marinated in beetroot -sliced)
  • Scallop meat roe - 2 pieces of meat
  • Scallop shells - 2 shells
  • Lime wedge - 1
  • Lemon wedge - 1
  • Garlic and parsley butter - 30gm
  • Baked beetroot - 30gm
  • Sliced fennel - 4 slices
  • Mixed leaves - 10gm
  • Sourdough bread - 1 slice


Full ingredients

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1.These native scallops require little preparation work as they are already removed from the shell. The scallop will, however, have the orange roe attached which needs to be removed. Gently wash the scallop meat and the 2 shells to remove any remaining sand or grit. Place each of the scallop meats onto each of the half shells and you are now ready to bake.

2. Place the scallops in shell on a baking sheet and divide the garlic butter evenly between them. Put in a hot oven for 5-6 minutes at 180°C.

3. Assemble the rest of the ingredients whilst the scallops are baking by first cutting the baked beetroot into wedges. Place the beetroot gravadlax and mojito cured salmon slices onto your preferred platter or board. Garnish with the mixed leaves, lemon and lime wedges, beetroot wedges, fennel and sourdough.

4. Add the hot garlic butter baked scallops in shell to your board or platter, and your dish is ready to serve. Contact your account manager for more information and to place an order.

Have a question about this recipe?

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Molluscs are animals with a soft body and no spine. Molluscs are often covered with a shell.


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