Baked scallop with tomato and marinated mushrooms

Baked scallop tom sauce marinated mushrooms



For the mushrooms and marinade

  • 1 Tbsp coriander seeds
  • 1 sprig thyme
  • 75g olive oil
  • onion, peeled and diced
  • 375g dry white wine
  • juice of lemon
  • 200g tomato passata
  • 75g tomato puree
  • 30g tomato ketchup
  • salt and freshly ground black pepper
  • 6 King oyster mushrooms

To prepare the scallops

  • 6 scallops
  • olive oil
  • reserved mushrooms and marinade
  • shortcrust pastry
  • lemon juice


Make the mushroom marinade by wrapping coriander seeds and thyme in a secure muslin sachet. Heat the olive oil in a pan and add the sachet and onions. Sweat the onions over moderate heat until completely softened and translucent. Add the wine and lemon juice and reduce the mixture by half. At this time, add the passata, tomato puree and ketchup and simmer for 2 minutes. Remove from the heat and allow to cool. Season with salt and freshly ground black pepper. Trim and clean the mushrooms and cut in half. Add to the cooled marinade mixture and place in the fridge, covered, for 24 hours.

To prepare the scallops, remove them from the shell and discard the skirt and roe. Wash the scallops in cold water and pat dry with kitchen paper. Scrub the shells thoroughly and reserve for use later. Season the scallops with salt and freshly ground black pepper and drizzle lightly with olive oil.

Preheat the Force BBQ with only one of the grills turned on high. Grill the scallops for 30 seconds on each side on the hot grill, then remove and set aside to cool. Remove the mushrooms from the marinade allowing the excess to run off. Season the mushrooms with salt and freshly ground black pepper and cook on the hot grill for 2 minutes each side. Remove from the grill and close the lid, allowing the temperature of the BBQ to rise to 180C.

Once the scallops have cooled, place each one into the deeper half of the reserved shells. Top with a spoonful of the tomato marinade and place the remaining shell half on top. Roll out the shortcrust pastry and cut into strips. Use these strips to seal the shell shut, ensuring there are no gaps.

Place the sealed scallops on the cool side of the grill and leave there for 12 minutes still at 180C, adding the mushrooms to the cool side in the last 8 minutes to thoroughly reheat. Remove both the scallops and the mushrooms from the BBQ and rest for 2 minutes before cracking open and discarding the pastry strips from the scallop shells. Season the baked scallops with lemon juice and serve the mushrooms alongside.