Tuesday, 4 February 2014

Recipe: Baked Scallops with Cheese

Baked Scallops

Scallops are one of my favourite seafood. From baked, steamed and stir fry, I absolutely love them. A year back I learnt this simple recipe from one of my buddies when we bought a box of fresh half shelled scallops from Billingsgate Market. Been in love with these baked scallops with cheese ever since. Recently, I’ve made them using roeless scallops which were sold without the shells. So it works with both scallops with shells and without.

Here’s the recipe:

Baked Scallops with Cheese (serves 3-4)

12          Scallops
100ml    Creme Fraiche or Extra Thick Double Cream
100g      Emmental or Mozzarella Cheese (grated)
Black Pepper (coarsely ground)


1. Pre heat the oven to 160°C.

2. Clean the scallops thoroughly. If the scallops are half shelled, be sure to clean the parts between the scallops and the shell because dirt and sand can get stuck in there. Drain the scallops and use a paper kitchen towel to gently tap dry. If you are using scallop meat without shells, clean and drain then place them in a small oven dish.

Towel dried scallops in a pie dish. I couldn't find a small oven dish in the house.

3. Sprinkle a small pinch of salt and grind some black pepper on each scallop.
I prefer mine with a little bit more black pepper.

4. Add between half to one tablespoon of creme fraiche or extra thick double cream to each scallop. Adjust the amount of cream according to your liking.
TIP: Creme fraiche is a healthier and better option because it has a lower fat content.

I used extra thick double cream here because I couldn't find any creme fraiche in my nearby Sainsbury's.

5. Sprinkle a generous amount of grated cheese on the scallops.
TIP: Emmental is the preferred choice of cheese to be used but mozzarella which is easily available especially in smaller shops is a good substitute.

Make sure the cheese covers the scallops.
Half shelled scallops using emmental cheese
6. Bake in the pre heated oven at 160C for 15 minutes.

7. Switch to grill mode or using the fan oven (with only top heat) at 220C and bake for a further 5 minutes to brown the cheese.

8. Remove from the oven and place the half shelled scallops in a plate and serve immediately. If you are using scallops without shells, simply remove and serve immediately.

Fresh from the oven

Some of the half shelled scallops my buddy and I made last year

Personally, I prefer the backed scallops in its shells with the roe because the roe has a hint of sweetness which compliments the cream and cheese. Nevertheless, the roeless scallops are still really yummy.

Hope you would enjoy them! :)

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