SCALLOPS WITH HERB ALMOND BRIOCHE CRUST

MAKES 18

18 scallops, roe removed, in the half shell

HERB ALMOND BRIOCHE CRUST

125g brioche 125g blanched almonds, toasted,

finely chopped 1/ 2 bunch each coriander, dill and flat-leaf parsley, leaves picked, finely chopped, plus extra dill sprigs to serve 1 small garlic clove, crushed 1 long red chilli, seeds removed,

finely chopped Finely grated zest of 1 lemon 125g unsalted butter, softened

Preheat the oven to 180°C.

For herb almond brioche crust, place brioche in a food processor and whiz to fine breadcrumbs. Transfer to a bowl, add remaining ingredients and, with clean hands, knead until combined. Place brioche mixture on a sheet of baking paper and roll into a 28cm-long log. (Store, wrapped in baking paper and chilled for up to 1 week or frozen for up to 2 months.)

Place scallops in shells on 2 baking trays and top with a 5mm-thick slice of brioche mixture removed from baking-paper wrapping, spreading over each. Bake for 7-9 minutes or until scallops are just cooked but still opaque in the centre. Top with extra dill to serve.