Mark Hix's Recipe for Baked Scallops with a Herb Crust
A nostalgic tale of scallops, from the shores of West Bay, Dorset, to the tables of Hix Oyster & Fish House.
As a child, I watched the small trawlers return to the harbor, stacked with queen scallops. My friend Mark's family would bring us to school with a tub of scallop meat doused in Sarson's vinegar and white pepper, a luxurious treat. Today, the local scallop fishermen no longer fish for queen scallops due to financial viability, and instead, divers sustainably harvest king scallops.
The price of scallops reflects the fishing methods. While pot-caught disco scallops are more economical for staffing, they yield less. The innovative disco scallop fishing method, awarded at the BBC Food & Farming awards, is sustainable and environmentally friendly.
The David Attenborough documentary 'Ocean' highlighted the damage of dredging to the seabed, leaving a powerful impact on me. My daughter and I cried, and I believe the series should be mandatory in schools to educate children about food sources.
At my former Lyme Regis restaurant, Hix Oyster & Fish House, scallops were a staple, served in various ways: with black pudding or chorizo, in a mix of roast local shellfish, or raw in ceviche. While we don't get the large scallops caught by Scottish divers, our smaller ones are more affordable.
This week's recipe is my favorite way to cook scallops at home. It's simple, but you can add black pudding, chorizo, lemon zest, or a splash of white vermouth or pastis for a touch of sophistication.
Baked Scallops with Herb Crust
Serves 4
12 scallops, cleaned and on the half-shell
Flaky sea salt and black pepper
80g butter
2 medium shallots, peeled and finely chopped
4 garlic cloves, peeled and grated
100g fresh white breadcrumbs
3 tbsp chopped soft herbs (parsley, chives, tarragon, chervil, or a mix)
- Preheat the oven to 220C (200C fan)/425F/gas 7.
- Season the scallops on a baking tray.
- Melt butter in a pan, sweat shallots and garlic until soft.
- Stir in breadcrumbs and herbs, season. Top scallops with the herby mixture.
- Bake for 6-8 minutes until golden. Serve immediately with a crisp white drink.
Mark Hix, a renowned restaurateur and writer from Dorset, offers a delightful and sustainable scallop dish.
