Introduction: A Dorset Coastal Classic
Growing up near West Bay in Dorset, the sea wasn’t just scenery; it was a daily ingredient. The harbour walls, the sight of queen scallops freshly dredged from the harbor’s trawlers, and the shared stories around a hot pan shaped a cooking sensibility that stays with me. Mark Hix, a chef renowned for his respect for British seafood, captures that maritime memory in his baked scallops with a herb crust. This dish marries the bright sweetness of fresh scallops with a crisp, aromatic crust, delivering a quick, elegant plate that feels like a coastal walk along the Jurassic Coast—refreshing, salty, and deeply satisfying.
The Inspiration Behind the Recipe
Hix’s approach to seafood emphasizes seasonal ingredients, simple preparation, and bold herbaceous notes. For baked scallops with a herb crust, the idea is to create texture and fragrance without overpowering the delicate scallop itself. The crust offers crunch and a burst of green, while the butter, lemon, and a touch of shallot accentuate the sweetness of the scallops. It’s a dish that nods to the artisan fishermen of the Channel and the home cooks who learned to coax flavor from modest ingredients.
What You Need
Ingredients focus on quality, not complexity. You’ll need:
- Fresh queen scallops (dead man’s fingers, as locals sometimes say), cleaned and patted dry
- Butter and olive oil for richness and sheen
- Fresh breadcrumbs for a light, crisp crust
- Chopped herbs: parsley, chives, tarragon or dill for brightness
- Finely grated lemon zest and a squeeze of lemon juice
- Minced shallot or a small shallot, for a subtle sweetness
- Salt and cracked black pepper to taste
- A pinch of paprika or cayenne for a gentle warmth (optional)
Preparation: Step-by-Step
1) Preheat the oven to a hot 200°C (392°F) to ensure a quick, crisp crust. Line a baking tray with parchment for easy cleaning.
2) Pat the scallops very dry; moisture can prevent the crust from crisping. Season lightly with salt and pepper.
3) In a skillet, melt a small amount of butter with a splash of olive oil. Sauté the shallot briefly until translucent, then cool slightly.
4) In a bowl, mix breadcrumbs with chopped herbs, lemon zest, the cooled shallot, a pinch of salt, pepper, and enough melted butter to moisten the mixture. The crust should hold together but not be soggy.
5) Place each scallop on the prepared tray. Spoon a generous amount of the herb crust on top of each one. Drizzle a touch of olive oil to help the crust brown.
6) Bake for 8–12 minutes, until the crust is golden and the scallops are just opaque in the center. Finish with a squeeze of lemon juice and a final dusting of fresh herbs if desired.
Serving Suggestions
The dish shines with minimal accompaniments. Consider a light green salad with a lemon vinaigrette, or simply serve with buttered new potatoes and steamed greens. A crisp white wine, such as an Albariño or a dry Sauvignon Blanc, echoes the sea-bright flavors of the dish. For a little extra coastal charm, scatter a few toasted breadcrumbs over the top just before serving to echo the crust’s crunch.
Tips for Perfection
- Dry scallops thoroughly for a crisper crust—patience at the starting line pays off.
- Use a hot oven to ensure the crust browns quickly while the scallops cook evenly.
- Keep herbs bright by adding them to the crust rather than waiting to mix them in after cooking.
- Don’t overcook the scallops; they should just firm up, remaining tender inside.
A Flavorful Nod to the Dorset Way
Mark Hix’s baked scallops with a herb crust aren’t just a recipe; they’re a memory of a coast where the day’s haul becomes tonight’s celebration. By focusing on fresh seafood, a crisp herb crust, and restrained seasoning, the dish preserves the essence of the harbor—simple, honest, and irresistibly tasty.
