Baked Scallops in the Half Shell Three Ways

Baked Scallops in the Half Shell Three Ways

Recipe by Michael Weldon from Farm to Fork

Recipe: Baked Scallops in the half shell three ways

Prep Time - 20 minutes

Cooking Time - 5 minutes


  • 18 scallops on the half shell, cut away from the base of the shell with a bread knife.

Garlic & Herb Butter:

  • 75g room temp butter
  • 50g panko bread crumbs
  • 2 garlic cloves, chopped
  • 1/2 bunch parsley, chopped
  • 1 lemon, zest

Ginger and Spring Onion:

  • 50g room temp butter
  • 1 thumb sized piece of ginger, grated
  • 2 spring onions, sliced thinly
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce

Bacon and Chipotle:

  • 2 streaky bacon rashers, sliced thinly and cooked till crispy
  • 50g room temp butter
  • 1 teaspoon smoked chipotle tabasco sauce
  • 1 tablespoon chopped parsley


  1. Mix each of the butter mixtures in separate small bowls. Place the bowls into the fridge for 10 mins.
  2. Preheat an oven to 190• fan grill. Arrange the scallops in-shell on a nonstick RACO oven tray so they lay flat. You can help the scallops lie flat with a few pieces of foil. Top the scallops with the butter, six scallops per flavour.
  3. Place the oven tray on the bottom rack of the oven so the grill doesn't burn the scallops. Cook for 5-6 minutes until the scallops are golden on top and the butter is bubbling.
  4. Serve straight out of the oven with a few lemon wedges on the side.
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