SCAL­LOPS WITH HERB AL­MOND BRIOCHE CRUST

delicious - - I’M LOVING -

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.

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