Baked in their shells, these scallops offer an explosion of savoury, umami flavours. Fiery ‘nduja swimming in golden butter is accompanied by melty scamorza bianca and finished with breadcrumbs for the ultimate crunchy topping. It’s salty, spicy, and the perfect appetite opener as the weather gets cooler.
Ingredients 6
100 g butter, at room temperature
100 g 'nduja
12 scallops, large, fresh, on the half shell, roe removed
150 g Scamorza Bianca, coarsely grated
40 g dry breadcrumbs
rock salt, for baking and serving
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Method 6
Preheat the oven to 220°C fan-forced, with the grill setting on.
Combine the and together in a bowl until well mixed, then set aside.
Spread a bed of rock salt onto a baking tray and arrange the in their shells on top.
Dollop the ‘nduja butter evenly over each .
Top each with grated , then sprinkle with .
Bake for 3–4 minutes, until bubbly and golden brown. Be careful not to overcook them!
Anthony Silvio's tips
If you can only find scallops smaller in diameter than a 50 cent piece, make this recipe with 18-24 scallops.
Remember, it's a sin to overcook scallops, so watch the clock!
