• Grilled spring bay scallops with chilli, lemon, jamon and artichoke


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2 dozen fresh spring bay scallops in their shells (or equivalent frozen scallops in half shell)
3 tablespoons extra-virgin olive oil
1 small onion, diced
1 clove garlic, crushed
grated zest of 1 lemon
2 teaspoons sweet smoked paprika
12 slices jamon diced (Spanish proscuitto)
1 small red chilli, diced
4 artichoke hearts diced
3 tablespoons white wine
½ bunch coriander chopped plus 12 leaves for garnish
30g breadcrumbs
50g butter, softened

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Open and clean scallops by inserting a knife tip between the shells and severing the hinge. Then pry the shells open. Cut the scallops free of the top, flat shell and discard it. Scoop the scallop out of the shell and cut away and discard the mantle (the rim) and the black section. The remaining white muscle and coral are both edible. Rinse in running water. The scallops are now ready for cooking. Save the shells to cook and serve the scallops in.

Heat olive oil in frying pan and sauté onion, garlic, chilli and jamon until the onion is soft (approximately 5 minutes). Add wine, paprika, artichoke, chopped coriander, salt and pepper. Cool slightly then mix in breadcrumbs and softened butter.

Place scallops back in shells and spoon a little of the mixture on top. Place under pre-heated grill until the tops are golden brown and the scallops are bubbling in shell (approximately about 8 minutes).

Serve immediately with a little coriander leaf on top.