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Sam and Eddie Hart
Sam and Eddie Hart from Market Kitchen
Sam and Eddie Hart's Spanish tapa of scallops are served in their shells with lemon juice, chives and a hint of Tabasco
 

Queen scallops in their shells

Method
 
1. Carefully remove the scallops from their shells with a spoon, reserving the most perfect shells. You need 8-12 shells.

2. Remove the coral and small flap of skin from each scallop. Wash and dry the scallop shells and place 2-3 cleaned scallops in each shell.

3. Drizzle a little olive oil over them and squeeze 2-3 drops of lemon juice into each shell. Carefully add just a drop of Tabasco to each shell.

4. Sprinkle with a few chopped chives, season with a little sea salt and pepper. Serve.

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intermediate
 
Serves: 4-6
quickcook
Prep: 10 min
 
 

Ingredients

 24 queen scallops, in the shell
3 tbsp extra virgin olive oil
½ lemon, juice only
8 – 12 drops Tabasco
2 - 3 Chives, chopped
 

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