Oktopurs
Klang, Selangor
Call us at:
0196639816

Baked Hokkaido Half Shell Scallops with Cheese

Baked Hokkaido Half Shell Scallops with Cheese
Category

Half the shells, full on tastes

Yields2 Servings
Prep Time10 minsCook Time8 minsTotal Time18 mins
 8 pcs scallop
 30 g unsalted butter cubed
 2 tbsp mayonnaise
 1 pinch salt to taste
 1 pinch black pepper
 60 g mozarella cheese
 dried parsley
1

Remove scallop meat from the shell, rinse the meat thoroughly and remove any residue. Scald the scallop shells in hot water for a few minutes to disinfect, discard hot water and rinse the shells. Return scallop meat to the shell.

2

Place cubed butter in a small bowl and microwave for 40 seconds. Use a spoon to stir the butter vigorously to form a smooth paste. Add mayonnaise, salt and pepper; stir to combine well.

3

Place scallops on foil or parchment-lined oven tray. Bake scallops in pre-heated oven at 200°C (392°F) for 5 minutes.

4

Using kitchen tongs, carefully drain the scallop broth collected in the shells into a small bowl. You can use the broth for flavouring other dishes.

5

Divide and spoon the mayonnaise mixture evenly among the scallops. Top with shredded cheese.

6

Return scallops to the oven and bake for another 8 minutes, or until the cheese is melted and slightly brown at the edges. Top with dried parsley flakes before serving.

Ingredients

 8 pcs scallop
 30 g unsalted butter cubed
 2 tbsp mayonnaise
 1 pinch salt to taste
 1 pinch black pepper
 60 g mozarella cheese
 dried parsley

Directions

1

Remove scallop meat from the shell, rinse the meat thoroughly and remove any residue. Scald the scallop shells in hot water for a few minutes to disinfect, discard hot water and rinse the shells. Return scallop meat to the shell.

2

Place cubed butter in a small bowl and microwave for 40 seconds. Use a spoon to stir the butter vigorously to form a smooth paste. Add mayonnaise, salt and pepper; stir to combine well.

3

Place scallops on foil or parchment-lined oven tray. Bake scallops in pre-heated oven at 200°C (392°F) for 5 minutes.

4

Using kitchen tongs, carefully drain the scallop broth collected in the shells into a small bowl. You can use the broth for flavouring other dishes.

5

Divide and spoon the mayonnaise mixture evenly among the scallops. Top with shredded cheese.

6

Return scallops to the oven and bake for another 8 minutes, or until the cheese is melted and slightly brown at the edges. Top with dried parsley flakes before serving.

Baked Hokkaido Half Shell Scallops with Cheese

Add Comment

Style switcher RESET
Body styles
Color scheme
Background pattern
Background image