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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

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