• gg_bannerwh2010
  • gg_bannerwh-2
  • gg_bannerwh-3
  • gg_bannerwh-4
  • gg_bannerwh-5
  • gg_bannerwh-6
  • gg_bannerwh-7
  • gg_bannerwh-8
  • gg_bannerwh-9
  • gg_bannerwh-10
  • gg_bannerwh-11

Grilled Scallops
serves 4

2 dozen cleaned scallops in the half shell
splash of delicate EV olive oil
fine sea salt
white pepper, freshly ground
1L cheap rock salt

for the crumbs
75g Japanese breadcrumbs
50g EV olive oil
50g Pecorino Parmesan mix, finely grated
Maldon sea salt
white pepper, freshly ground
handful herbs, stalked and finely chopped
1 Thai chilli very finely chopped or 2 pinches of dried chilli flakes – optional
pipped lemon wedges for serving

Put the scallops and roe into a bowl, add the olive oil and season sparingly. Roll through the oil and return them to the shells. Put everything for the crumbs into a bowl and mix together. Put the rock salt into a baking dish large enough to hold the scallops (or divide into two if you have a small oven) and sit the scallops level on the salt. Sprinkle the crumbs over the top, cover and refrigerate until ready to cook.

pre heat oven to 220°C
Put the scallops into the oven for 3–5 minutes until the crumbs are golden and serve immediately with just cut lemon wedges.

never cleaned a live scallop click here to learn how.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

restaurant review policy

employment opportunities


unless otherwise stated
copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.