Roasted Scallops with Rosemary & Thyme
Adapted from fineCooking Cook the Classics
Prep time: 5 minutes
Roasting time: 15-20 minutes
6 tbsp extra virgin olive oil
6 fresh thyme sprigs
3 large rosemary sprigs, cut into thirds
Freshly ground black pepper
1 lb/450g large fresh scallops (the magazine calls for shrimp – equally fine)
2tbsp white wine vinegar
1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with foil.
2. Pour the olive oil on the pan and add the rosemary & thyme. Toss to coat and roast for 10-12 minutes or until very fragrant.
3. Add the scallops (or shrimp) and toss with tongs until well coated with the hot herb oil. Continue to roast for another 8 minutes or until the scallops are cooked just through (the meat will be white. If using shrimp, they will turn pink)
4. Add the vinegar and a good pinch of sea salt.
This is great as part of a Tapas spread, served with some good country style bread for dipping up the sauce. It’s also wonderful tossed with cooked pasta.