Crusted and Grilled Scallops in a Creamy Lemon, Parmesan and Herb Sauce

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Crusted and Grilled Scallops in a Creamy Lemon, Parmesan and Herb Sauce
Main INGREDIENTS
  • Meat
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Stoneware Stackable Ramekin
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Ingredients
Method

Ingredients

Scallops:
  • 8 Scallops
  • Olive oil
  • 1 tablespoon butter
Panko Breadcrumbs:
  • 50g butter, melted
  • 2 lemons, zested
  • 50g Parmesan cheese, grated
  • 100g Panko breadcrumbs
Creamy Lemon, Parmesan and Herb Sauce:
  • 600ml cream
  • 100g Parmesan cheese
  • 2 tablespoons Italian parsley, chopped
  • 1 lemon, zested
To serve:
  • Asparagus
  • Pancetta
  • Salt & pepper

  • Method

  • 1
    Steam or blanch asparagus until tender and crisp. Season with a little salt and pepper. Set aside.
  • 2
    To make the sauce: In a saucepan over medium heat, add the cream and bring to a simmer, reduce by half or until thickened. Whisk in the Parmesan cheese, followed by the lemon zest, season to taste and set aside to cool.
  • 3
    To make the Panko crumbs, place the panko breadcrumbs along with the melted butter, lemon zest, and parmesan cheese into a bowl and mix to combine. Set aside.
  • 4
    To make the scallops: Pat the scallops dry with a paper towel. Season with salt and pepper. Melt the butter, along with a splash of olive oil, in a frying pan over medium-high heat. Sear the scallops for about 1-2 minutes per side until golden brown. Do not overcrowd the pan. Remove and set aside.
  • 5
    Preheat the oven to 200°C on the grill setting. Wrap the pancetta around 2 or 3 blanched asparagus, place in a Le Creuset Heritage Dish or baking tray, and bake in the hot oven for 7-8 minutes until crisp.
  • 6
    Add the parsley to the cooled reduced cream and mix. Divide the cream between the 4 Le Creuset Ramekins and place 2 seared scallops into each ramekin. Sprinkle with the breadcrumb mixture. Place onto a baking tray and under the grill for about 2-4 minutes, until golden. Keep an eye on them, as they will burn quickly.
  • 7
    Serve the asparagus alongside the scallops and enjoy it as a starter.
 
Serve with a Parmesan cheese crisp and drizzled olive oil.
 
 
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