“Baked in their shells, these scallops offer an explosion of savoury, umami flavours. Fiery ‘nduja swimming in golden butter is accompanied by Vannella’s melty scamorza bianca and finished with breadcrumbs for the ultimate crunchy topping. It’s salty, spicy, and the perfect appetite opener as the weather gets cooler”.
This recipe is part of our series 'Busting The Myth That Cheese & Seafood Don't Mix' in collaboration with Roberta Muir. Visit our socials for more video recipes from this series.
Serves 4
100g Vannella Cheese Whey Butter, at room temperature
100g ‘Nduja (we used Pino's Dolce Vita)
12 large fresh Scallops, on the half shell, roe removed*
150g Vannella Cheese Scamorza Bianca, coarsely grated
40g Dry Breadcrumbs
Rock Salt, for baking and serving
*If you can only find scallops smaller in diameter than a 50 cent piece, make this recipe with 18-24 scallops.
Preheat the oven to 220°C fan-forced, with the grill setting on.
Combine the butter and ‘nduja together, and set aside.
Spread a bed of rock salt onto a baking tray and arrange the scallops in their shells on it.
Dollop the ‘nduja butter evenly over each scallop.
Top with grated Scamorza and finally with breadcrumbs.
Bake for 3–4 minutes, until bubbly and golden brown. Remember, it's a sin to overcook scallops - watch the clock!
