Scallops with thyme and lemon crust


In this recipe the delicate crust really compliments the soft scallops and the gentle flavourings really lift it. It’s best to get quite big scallops so that they don’t overcook before the crust becomes golden and crispy. Serve this with a minted pea puree to add yet another texture and burst of freshness.


12 scallops (16 if small)
4sliwhite bread
2 sprigs fresh thyme
1⁄2 lemon
1tspbutter (heaped)


Prep time20 minutes
Tagsstarter scallops


scallops with crust

Take the crusts off the bread, roughly chop and put in a blender. Blitz the bread until it forms fine breadcrumbs.

Remove the thyme from the stalks and finely chop the leaves, mince the garlic and finely grate the rind of the half lemon.

Put the thyme, garlic and lemon rind in the blender with the breadcrumbs. Add a generous squeeze of lemon juice.

Melt the heaped teaspoon of butter and also add this to the blender. Add some salt and pepper and then blitz until the mixture comes together.

Turn the breadcrumb mixture out onto a sheet of greaseproof paper. Place another piece of paper over the top and then gently press this down with a rolling pin. Roll this out until it is a little thinner than a pound coin, then put it in the fridge for 10 minutes so that it becomes more solid and easier to work with.

Meanwhile, turn of your grill to a high heat, around 220°. Put the scallops onto a piece of kitchen roll to get rid of any excess water, then transfer to a baking sheet.

Once the breadcrumb mixture has set in the fridge, you need to cut out small circles that will sit on top of the scallops. I used the lid of a screw-top bottle of wine which worked perfectly.

Cut out enough circles and place them on top of the scallops.

Place the baking tray right at the top of the oven under the grill for 8 minutes until the little breadcrumb discs are golden and crisp and serve straight away on some minted pea puree.


I was searching for recepies

I was searching for recepies with thyme and scallops, and i found this one. I must say that this looks GOOD :D I gonna try it tommorow..