Baked scallops with sea herbs and breadcrumbs

Delicate scallops are baked in their shells, topped with a crisp golden breadcrumb crust and fresh sea herbs. Each bite delivers a burst of ocean flavour, balanced by aromatic garlic and a splash of white wine.

This dish scores a Nutri-Score A, thanks to lean scallops, sea herbs, and a light use of olive oil. It’s high in protein, low in saturated fat, and packed with minerals from the sea herbs.

Ingredients

• 4 medium/large half-shell scallops, cleaned
• Light olive oil, for frying
• 2 garlic cloves, finely crushed
• Small handful samphire, salty fingers or sea purslane
• 75ml albariño white wine
• 1–2 slices 2-day-old bread, blended into breadcrumbs
• Handful fresh flatleaf parsley, finely chopped
• Sea salt, to taste

Method

1. Preheat the oven: Set your oven to 200°C (180°C Fan) or Gas 6. Arrange the cleaned scallops on a baking tray and set aside.
2. Prepare the sea herb topping: Place a saucepan over medium heat and add a thin layer of light olive oil. Once hot, add the crushed garlic and cook for 30 seconds. Stir in the sea herbs and pour in the albariño wine. Let the alcohol reduce for a minute, then spoon this mixture over the scallops.
3. Make the golden breadcrumbs: In a separate frying pan, heat a little olive oil. Add the breadcrumbs and a pinch of sea salt. Stir well and cook until the breadcrumbs absorb the oil and turn golden and crunchy.
4. Add the parsley: Stir the chopped parsley into the hot breadcrumbs, then transfer the mixture to a bowl.
5. Top and bake the scallops: Sprinkle the herby breadcrumbs generously over the scallops. Bake for 5–7 minutes until the scallops are just cooked and the topping is crisp.
6. Serve: Present the baked scallops immediately in their shells for an impressive starter.

Suggested Wine Pairing

• Majestic: Beronia Rueda Verdejo – Zesty citrus and green apple notes pair perfectly with scallops and sea herbs, enhancing their fresh, oceanic flavours.
• Tesco: Tesco Finest Picpoul de Pinet – Bright acidity and subtle minerality make this white wine a classic match for baked scallops and crunchy breadcrumbs.
• Sainsbury’s: Taste the Difference Gavi – Crisp and floral, this Italian white brings out the sweetness of scallops and the herbal notes in the topping.

What can you serve with this

1. Lemon wedges: A squeeze of lemon brightens the scallops and cuts through the richness of the breadcrumbs.
2. Light green salad: Fresh leaves with a sharp vinaigrette add contrast and keep the meal refreshing.
3. Crusty sourdough bread: Ideal for mopping up the delicious juices left in the shell.
4. Steamed new potatoes: Their subtle flavour and creamy texture complement the delicate seafood.

FAQs for Baked scallops with sea herbs and breadcrumbs

• Can I use frozen scallops for this recipe? Yes, just thaw them thoroughly and pat dry before baking for best texture.
• What are sea herbs, and where can I find them? Sea herbs like samphire, salty fingers, or sea purslane are available at fishmongers or specialty grocers, especially in summer.
• Is there a substitute for albariño wine? Any dry white wine works well; try Sauvignon Blanc or Pinot Grigio if albariño is unavailable.
• Can I make the breadcrumbs in advance? Yes, toast and season the breadcrumbs ahead, then store in an airtight container until needed.
• How do I know when the scallops are cooked? The scallops turn opaque and feel just firm to the touch—avoid overcooking to keep them tender.
• Are baked scallops healthy? Yes, they are high in lean protein, low in fat, and rich in minerals from both the scallops and sea herbs.

Nutri-score Health Check

This recipe is rated A on the Nutri-Score scale, reflecting its lean protein, minimal saturated fat, and nutrient-rich sea herbs. The score is automatically calculated from the ingredients and is intended as a guide only.

Positive Factors

• Scallops are low in fat and high in protein and minerals.
• Sea herbs add fibre, vitamins, and trace minerals.
• Olive oil provides healthy monounsaturated fats.

Negative Factors

• Bread adds carbohydrates, but only a small amount is used.
• Salt should be used sparingly, especially with salty sea herbs.