GEOFF’s Oven Gratin Abrolhos Scallops with Garlic Herb Crumb…

This was one of the recipes I featured in the SoFISHticated Masterclass last year, and it went down an absolute treat. The gratinée technique – a simple garlic-herb crumb baked over the scallop until golden – is one of those preparations that looks and tastes far more complex than it actually is. The crumb is there to frame the scallop, not to hide it, and when you get that balance right the result is something genuinely special.

Abrolhos Islands scallops from Fair Seafood are the perfect candidate here. The water around those islands is extraordinarily pristine, and every scallop carries that purity in its flavour. The roe is removed for this preparation, which keeps the focus on the clean sweetness of the adductor muscle. A touch of Espelette pepper and Parmesan lift the crumb without dominating, and the whole thing bakes quickly at high heat so the scallop stays just barely cooked – translucent at the centre, barely set, exactly as it should be.

GEOFF’s Oven Gratin Abrolhos Scallops with Garlic Herb Crumb…

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"Abrolhos Island scallops baked in their shells under a garlic herb crumb gratin – a classic treatment that honours the sweetness of one of Australia's finest scallops without overcomplicating it."

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Prep Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 people

Course: Entrée

Cuisine: Australian, French

Calories: 126

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 18 Abrolhos scallops in half-shell (3 per person)
• 10 ml extra virgin olive oil (for brushing)
• Sea salt flakes and cracked black pepper, to taste
• Lemon wedges to serve

Garlic Herb Butter

• 40 gm panko breadcrumbs
• 25 gm unsalted butter
• 1 eschallots, finely chopped
• 1 garlic clove, finely minced
• 10 gm flat-leaf parsley, finely chopped
• 5 gm thyme leaves fresh, finely chopped (1 tsp)
• 5 gm chives fresh, finely chopped (1 tsp)
• Zest 1/3rd of a lemon
• 20 gm parmesan, finely grated (optional)
• Pinch of Espelette pepper or sweet paprika (optional)

Equipment

• Oven, Combi Oven

Method

 

1. Preheat the Oven

   1.      Preheat your oven to 200°C. If you have a Miele, use the Fan Plus programme. If you want a deeper colour on the crumb, Fan/Grill is a great option – just keep a close eye on it as the crumb can colour quickly. Line a baking tray with rock salt or scrunched foil to stabilise the scallop shells.

   Make the Garlic-Herb Crumb

   2.      Combine breadcrumbs, melted butter, garlic, shallot, herbs, lemon zest, and Parmesan (if using) in a bowl.

   3.      Season with salt, pepper, and a pinch of Espelette pepper. Mix until the crumb is evenly coated and just holds together when pressed.

   Prepare the Scallops

   4.      Pat scallops dry with paper towel. Drizzle with olive oil and season lightly with salt and pepper. Arrange each scallop in its half-shell on the prepared tray.

   Top and Bake

   5.      Spoon 5 – 10gm of the crumb mixture evenly over each scallop.

   6.      Bake on shelf position 3 or 4 for 8 – 10minutes, or until the scallops are just cooked through and the crumb is golden.

   7.      Optionally, finish under Fan/Grill for 1 – 2 minutes to further colour the crumb – watch closely. Allow to rest for a minute or two before serving. The shells hold heat intensely and the butter in the crumb will be very hot, so be careful – you don’t want to scald yourself or your guests.

Nutrition

Calories: 126kcal

Notes

Serving Suggestions:

1. Arrange each scallop shell on a bed of rock salt on a share plate or individual starter plate.
2. Serve with a wedge of lemon and crusty sourdough bread or baguette.
3. Along with a simple green salad dressed with a lemon vinaigrette.
4. Wine pairing: a crisp Adelaide Hills Chardonnay or a French Crémant works beautifully here. The mineral quality of both complements the briny sweetness of the Abrolhos scallops without competing with the herb crumb.

Notes:

1. Scallop selection: Look for scallops that smell clean and briny – never fishy. The flesh should be firm and translucent with a slight sheen. Use within 1 – 2 days of purchase.
2. Make-ahead: The garlic-herb crumb mixture can be prepared up to 2 days ahead, covered and refrigerated. The scallops themselves can be cleaned and prepared up to 4 hours ahead – bring them to room temperature 15 minutes before baking for even cooking.
3. Crumb consistency: The crumb should just hold together when pressed but still feel light. If it’s too dry, add a little extra melted butter.
4. Parmesan and Espelette: Both are optional but recommended. The Parmesan adds a savoury depth and the Espelette a gentle warmth. Substitute sweet paprika if Espelette is unavailable.
5. Presentation tip – bigger side up: The scallop adductor muscle is slightly tapered – one face is broader than the other. When placing the scallop in the shell before baking, always position the wider face upward. It’s a small thing, but it gives the illusion of a more generous scallop on the plate and makes for a much more impressive presentation.
6. Combining styles: This recipe works beautifully as part of a multi-style scallop entrée. Consider serving 3 scallops per person across different preparations – for example, one oven-gratin alongside a grilled scallop with preserved lemon butter and a scallop ceviche. It’s a great way to showcase the versatility of Abrolhos Islands scallops and gives your guests a real sense of contrast in technique and flavour.

Fridge Friendly Instructions: 

1. Once cooked, the scallops should be eaten and not stored — reheating will toughen them. But there shouldn’t be any leftover.
2. Any leftover garlic-herb crumb, however, is well worth keeping. Store it in a sealed glass container in the fridge for up to 3 days and use it on baked fish, roasted vegetables, or pasta gratins.

Freezer Friendly Instructions:

1. Not really recommended. The delicate texture of the scallops does not survive freezing and reheating.
2. The gratin also freezes well for up to 1 month – portion it out and use straight from frozen as a topping before baking.

Nutrition Facts – 6 servings

Amount Per Serving | Calories – 126 or Kilojoules – 620 | Total fat 6gm, Saturated fat 3gm, Monounsaturated fat 0gm, Polyunsaturated fat 0gm, Trans fat 0gm | Cholesterol 16mg | Sodium 585mg | Potassium 187mg | Total Carbohydrate 10gm, Dietary Fibre 1gm, Sugars 1gm | Protein 9gm | Vitamin A 0%| Vitamin C 22% | Calcium 2%| Iron 3%.

*The Percent Daily Values are based on a 2,000 calorie / 8370 Kilojoule diet, so your values may change depending on your calorie/kilojoule needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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