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
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