- Make your compound butter in advance first by adding the parsley, garlic and salt to the butter, and mix to combine.
- Pull out a sheet of cling wrap and place the butter mixture onto it in a log-like shape. Take the ends of the cling wrap and roll over the butter log into a bon bon shape, twisting the ends until you get a thin sausage-like shape. The diameter should be the size of a 20c coin.
- Place the butter into the fridge to solidify for 20 minutes and pull out of the fridge before you’re ready to bake the scallops.
- Preheat your oven to 200 degrees celsius.
- Place your scallops onto a large baking tray.
- Cut 2cm round disks from your butter and place one on top of each scallop.
- Bake in the oven for 10-15 minutes at 180 degrees celsius, or until scallops are fully cooked and butter is melted and golden.
- Meanwhile, make your pangrattato by heating the olive oil in a pan and then frying the breadcrumbs until golden. Season with some salt. Remove and set aside.
- Remove the scallops from the oven and scatter over the pangrattato, a leaf of parsley, an optional drizzle of chilli oil and a squeeze of lemon, just before serving.
- If you have any butter leftover, use it up by making garlic bread.
- Enjoy!
Serves 4.
