Note
Roasted Hand-dived Scallops with Chorizo, Garlic and Parsley

A revolution in mixing has landed. Shop Halo Pro Spiral Mixer now.
Free 5 Year Warranty Guarantee. Register Your Products Here.
For Gill Meller, a chef, award-winning food writer and author of “Outside: Cooking Outdoors - Recipes for the Wild,” living near the small fishing town of Lyme Regis, is paradise. In the summer, the beaches are bustling and the small fishing boats land their morning’s catch on the old harbour wall, making it an ideal time to score hand-dived scallops.
It’s by far the most sustainable way to harvest the shellfish, and in Gill’s experience, they’re always fresher and sweeter than shop-bought. One of his favourite ways to cook scallops is in the shell, and here he shares his recipe for roasted hand-dived scallops with spicy chorizo, minced garlic and parsley. Finished with a squeeze of lemon and nothing more, it’s the perfect appetiser that will impress guests and can be pulled off in no time.
Because scallops do well when cooked quickly and at a high temperature, using an Ooni makes total sense – the oven floor transfers heat directly into the shells, which cooks the scallop meat from underneath while the rolling flames sear them from above. They take no more than a minute or so and take on a gorgeous smoky flavour.
Get ready for a taste of the ocean in every bite, and be sure to have a nice green salad and fresh bread on hand – you’ll want to soak up the buttery sauce at the bottom of the pan!
Serves 2
10 minutes
2 minutes
By Gill Meller
Note
If you’re using hand-dived (live) scallops, you’ll need to prep them or ask a fishmonger to do it. If doing it yourself, Gill suggests the following method: 1) Take a thin-bladed knife (e.g. a fileting knife), and hold the shell upright (rounded edge on a cutting board, hinge at the top). If you’re right-handed, the flat side should face to your right, if you’re left-handed, to your left; 2) Find an opening as near to the top edge as possible and ease in the knife tip. Keep the knife tight to the flat of the shell and cut it down through the muscle where it meets the shell. This will allow you to open the scallop; 3) Run the knife tip under the scallop, remove it, and place it on a board; 4)Take off the translucent strip of frill and the black gut sack at the back of the muscle. Peel away and discard any other membrane around the scallop. Try and keep the orange roe in place. If it comes away, hang onto it. If the scallops need a rinse, do so and then pat them dry with a paper towel.
Gill Meller
Gill Meller is a UK-based chef, award-winning food writer, food stylist and cookery teacher. Gill works closely with chef Hugh Fearnley-Whittingstall and River Cottage, and appears regularly on the celebrated Channel 4 series. A contributor to the Observer, Guardian, Waitrose Food, Telegraph and Country Living to name a few, Gill’s recipe column can be found in the award-winning delicious. magazine every month. Gill's first book, Gather (2016), won the Fortnum & Mason Award for Best Debut Food Book, and both Time (2018) and Root, Stem, Leaf, Flower (2020) were nominated for the Guild of Food Writers’ Cookbook of the Year. He is also the author of the River Cottage Handbook on Outdoor Cooking and, more recently, Outside: Cooking Outdoors - Recipes for the Wild (2022).
Join our mailing list for an exclusive discount, plus mouthwatering recipes, pizza-making tips, and updates on our products. Unsubscribe anytime — no hard feelings.
*Valid for 30 days on orders over $200 on https://au.ooni.com/ (not valid with retailers). First time subscribers only. Single use and non-transferable. Excludes bundles, Ooni Halo Pro, Ooni Koda 2, Ooni Koda 2 Pro, Ooni Koda 2 Max and gift cards. Cannot be used in conjunction with other discounts. By submitting this form you consent to receive marketing emails and to Ooni processing of your data. Your data is safe with us, see our Privacy Terms.
Back to top
Back to top
Pay Securely With