QLD Half Shell Scallops (6)



Half Shell Scallops

The buttery and nutty flavours compliment this delicate scallop meat and they're really easy to make.
Prep Time10 mins
Cook Time3 mins
Course: Appetizer, Side Dish, Snack
Cuisine: seafood
Keyword: almonds, easy, grilled, scallops


  • 12 half shell scallops -
  • 40 g butter ghee or macadamia oil -melted
  • 1 clove/s garlic -peeled and crushed
  • 1 lemon/s -zest finely grated
  • 2 tbsp flat leaf parsley -finely chopped
  • 30 g slivered almonds ¼ cup


  • Preheat your grill to high 180℃/350°F.
  • Arrange your scallops on a large baking tray.
  • Mix together the butter, garlic, lemon zest and parsley.
  • Spoon a little blob of the mixture onto the flesh of each scallop.
  • Top with a pinch of slivered almonds.
  • Pop under the pre-heated grill for 3 minutes (yes they cook super fast)


Serve with lemon cheeks, scattered parsley leaves and a sprinkling of sea salt


The soft fleshy texture and delicately mild sweet flavour of the scallops are enjoyable by even those who are not particularly fond of fish or other shellfish.

Avoid overcooking which causes shrinkage and the use of too much salt. The trick to perfectly tender and juicy scallops is not to overcook them, which can make them dry and tough. Scallop meat has a creamy, beige or light blonde colour. The meat becomes white in colour when cooked.

Sold frozen. Very quick to defrost.


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