Scallops Cooked in Their Shells, Straight on the Embers
Ingredients
- scallops in the half shell, one or two per person
- olive oil
- flaky Cornish sea salt
Instructions
- Burn your fire down until you have a bed of embers glowing under a layer of white ash. You want steady heat, not flames.
- Season each scallop in its shell with a pinch of salt and a small pour of olive oil.
- Set the shells directly onto the embers, flat and level so the liquor stays in. They will hiss and settle.
- Now put a pan upside down over the top of them.
- Cook time all depends on the size of your scallops and the heat of your fire. Lift the pan to check. The shell will start to get a bit burnt colored.
- Pull them when the flesh has turned from translucent to opaque and the liquor around the base is bubbling.
- Take them off with tongs and bring the tray straight to the table. The shells are part of it.