Nothing says celebration like scallops and they are the ULTIMATE treat in our whānau. Mum perfected scallop mornay as her once a year dish for Dad’s birthday and we all gathered around her magically presented scallops on the half shell like it was a miracle from foody heaven.
This recipe is a super simple way of honouring this gift from the sea and the best part about cooking them in the half shell is that the shell forms it’s own little pan so not a drop of juice or flavour is lost! Salty olives, fragrant mandarins and buttery scallops. Delicious.
And to all the Dad’s who love scallops and cooking over fire we say THANK YOU!
Scallops on the half shell. Ingredients are per scallop.
Mandarins – cut into halves or quarters, skin on
1 t Extra Virgin Olive Oil
Salt and Pepper to taste
To start, drizzle a little of the olive oil into your smoking hot Legacy or Grande Pan. Add the mandarins cut side down to the pan and fry quickly on one side only. Remove from pan when almost on the verge of burning (well seared) and put aside for a moment.
Now, arrange the scallops in the half shell into your pan and drizzle with olive oil. Add the whole olives, salt and pepper and the seared mandarin quarters and cook for 4 – 6 minutes or until the scallops are bubbling and cooked through. You can use a pot lid or tinfoil to speed up this process.
Slurp back. Easy as. Yummy as.