Scallops with Ratatouille

Baked Hand-dived Scallop in the Shell with Ratatouille and Garden Herbs

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

The scallop is sealed with the pastry around the shell, baked and then opened at the table to let the full aroma flood out. You can use different vegetables inside to create your own version. Try creamed leeks and smoked bacon, or white radish with lemon and cinnamon.


  • 4 hand-dived scallops, in the shell
  • sea salt
  • black pepper
  • olive oil
  • 200


Open the scallops with a knife by running it flat against the shell and then remove the scallop meat, trim off any sinew to leave just the white meat and the brightly coloured orange roe. Rinse the scallops and roe under cold water, drain and set on kitchen paper. Place them in the fridge, and wash both shells out thoroughly.

Pre-heat the oven to