An elegant baked scallop infused with orange and sprinkled with toasted almonds for an unforgettable seafood canapé or starter.


  • 10 queenie scallops, in their shell
  • 1 unwaxed orange, juice and zest
  • 1 garlic clove, crushed
  • 100g of flaked almonds
  • 3 tbsp of extra virgin olive oil
  • 1 pinch of fine sea salt

Remove the scallops from their shell and scrub the shell clean. Wash the scallops under cold running water and pat them dry.

In a medium bowl, mix the strained orange juice, the crushed garlic, the olive oil and a generous pinch of salt. Gently toss the scallops in the marinade and leave them to marinate for 10 minutes.

Preheat the oven to 200°C/gas mark 6.

Next, line a baking tray with parchment and arrange the scallop shells on top. In each pour in a little of the marinade and then set the scallops on top.

Bake for 10 minutes, then turn the grill function on. Remove the scallops from the oven and sprinkle some flaked almonds onto each. Return to the oven for 3 more minutes, or until the almonds appear crisp and toasted.

Transfer to a platter and serve right away.


Recipe and picture Great Italian Chefs