Scallops on the shell are a bit sixties, but here goes anyway!
I remove the scallops from their shells, wash them and pat dry. I also clean the shell and fill it with baby spinach, a little salt and a dribble of olive oil. I make parsley butter with a little grated lemon rind. I place two scallops and a pat of parsley butter on top of the spinach. I put a little mound of sea salt on the baking tray so that the shells sit straight and bake for 12-15 minutes at 190°C.
We like the orange bit, but remove it if you don’t!002


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