Scallops with Chilli and Mint

Name: Scallops with Chilli and Mint
Yield: Serves 6 as an appetizer
Ingredients: salt and ground black pepper; salt and ground black pepper; 60 ml /4 tbsp roughly chopped fresh mint; fresh, crusty bread, to serve; juice and grated rind of 1 lemon; 12 large cleaned scallops with their shells, also cleaned; 30 ml /2 tbsp olive oil; 15 ml /1 tbsp chilli oil; 1 clove garlic, peeled and crushed; 25 g /1 oz butter, softened; 30 ml /2 tbsp dried white breadcrumbs; 30 ml /2 tbsp finely chopped fresh parsley

Preparation info

Serves
6
as an appetizer

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

Like all fish, scallops respond well to the hot temperatures in the wood-fired oven — they get a good charring on the outside, which adds to the flavours of the recipe. By baking the scallops in their round shells you won’t have any dishes to wash.

Ingredients

12 large cleaned scallops with their shells, also cleaned
juice and grated rind of 1 lemon
15

Fish course
Pescatarian

Method

Build up the fire in the oven until the temperature reaches 300°C/570°F. This will take about 60 minutes. When it is up to temperature, push the fire to the back of the oven with a metal peel or coal hook, and keep the door open t