Recipe by Nikolaj Juel
For this recipe you will need freshly caught scallops. They’re caught by divers in the North Sea and tastes absolutely wonderful. If you have a good fishmonger, they will usually be able to get them for you.
Alternatively, you can use frozen ones. They won’t come in their shell, so bake them in a baking tray. The process is the same.
- 12 scallops in their shell
- 125 g unsaltet butter (room temp)
- 1 garlic clove
- One handful of each flatleaf parsley, dill, and chervil
- Salt and pepper
Chop the garlic fine. Ad a sprinkle of salt and crush it to a fine paste with the back of you knife.
Chop all the herbs as fine as you can, and ad the to a bowl with the butter and crushed garlic.
Mix well and set aside.
If you are using fresh scallops you need to do following.
Price the scallop open with a knife. Run the knife down the back of the flat side of the shell, opening the shell completely.
Remove the “skirt” of the scallop, leaving only the scallop and the roe.
Put the scallop back in the shell. Season with salt and pepper, and ad a spoonful of the herbed butter. Repeat till you have all the scallops prepped.
Bake the scallops in a hot Forno for 3-5 minutes.