These scallops are one of our all time favourite wood-fired fish recipes – super impressive and all the prep gets done in advance so all you have to do is put them in the oven when you’re ready to eat.
We’ve found that the scallop shells do get really hot so be careful when you’re bringing them out of the oven, as you don’t want them to wobble and lose all that gorgeous sizzling garlicky butter.
If you scrunch up some kitchen foil on your baking sheet or roasting tin and nestle the scallops into it, they are much less likely to wobble. Either that or a jam tart tin, which works really well too.
Fish is a real winner in the woodfired oven – the high heat means it cooks really quickly, much more quickly than in a regular oven, so stays fabulously moist. Woodfired Fish & Seafood book available on Amazon now.
Serves 4-6 as a starter
We'd love to hear your feedback on this recipe! Why not be the first to review it?
note your review will not appear immediately upon submission
There are no videos linked to this story
There are no audio files linked to this story
There are no image galleries linked to this story
Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.
Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.
Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.
Copyright ©2021 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.