Baked Scallops with Nuts and Lemon

Bine uses the Glowen Raptor 1 oven for this recipe. Delicate scallops are paired with herb butter, a rich hazelnut crust, and the bright freshness of fermented lemon. The result is a dish that feels refined but still celebrates cooking over fire.

Essential Ingredients

Scallops & Herb Crust

Butter

Parsley

Fermented lemons

Rock sea salt

Bread crumbs

Hazelnuts

Garlic

Tarragon

Salt

Black pepper

Olive oil

Chilli

Scallops

Equipment

Glowen Raptor 1 Black Multi-Fuel Pizza Oven

Cutting and Serving Board

Infrared Thermometer

Baking Gloves

Step by Step Instructions

Preparing the Parsley Butter

• Preheat the oven and place a skillet inside to heat up.
• Once hot, remove the skillet and check the temperature. It should be around 200°C.
• Add the butter and finely chopped parsley to the skillet.
• Season with salt and black pepper.
• Finely dice the fermented lemon and add it to the butter mixture.
• Mix well and return the skillet to the oven for a few minutes.
• Allow the butter to become fragrant and soften while the parsley remains bright green.
• Transfer the butter mixture to a bowl and set aside.
• Wipe the skillet clean with a paper towel.

Preparing the Salt Base

• Add a thick layer of rock sea salt to the skillet.
• Using the scallop shells, gently press into the salt to create evenly spaced cavities.
• Return the skillet to the oven and heat the salt until it reaches approximately 250–300°C.

Preparing the Scallop Crust

• Combine the chopped toasted hazelnuts, garlic, tarragon, salt, and black pepper.
• In a separate bowl, mix room-temperature butter with the hazelnut mixture.
• Add the bread crumbs and mix until a stiff dough-like texture forms.
• Place the mixture between sheets of baking paper and roll it out to approximately 4–5 mm thickness.
• Use a round cutter to cut out five circles and set them aside.

Assembly

• Remove the skillet from the oven and ensure the temperature is still between 250–300°C.
• Place the scallop shells into the prepared indentations in the sea salt.
• Spoon a small amount of the parsley butter mixture into each shell.
• Place a raw scallop on top of the butter.
• Season lightly with salt and black pepper and finish with a drizzle of olive oil.
• Return the scallops to the oven and slightly reduce the heat.
• Bake for a few minutes, just enough to gently warm the scallops without exceeding a core temperature of 50°C.
• Remove the skillet and place one hazelnut crust disc on top of each scallop.
• If needed, return the scallops to the oven for a few more minutes until the crust softens and turns golden.

Serving

• Finish each scallop with a touch of sweet chilli.
• Serve immediately.

Fermented Lemons

• To make fermented lemons, preserve whole lemons in salted water.
• Allow them to ferment for approximately 6 months.
• The result is a salty, fresh, and intensely aromatic lemon that works perfectly in this recipe.