Queen Scallops in their Shells

Sam and Eddie Hart's Spanish tapa of scallops are served in their shells with lemon juice, chives and a hint of Tabasco
By Sam and Eddie Hart
Queen Scallops in their Shells
  • Rating:
  • Serves: 4-6
  • Prep Time: 10 minutes
  • Effort: medium


  • 24 queen scallops, in the shell
  • 3 tbsp extra virgin olive oil
  • ½ lemons, juice only
  • 8 12 drops tabasco
  • 2 - 3 chives, chopped


1. Carefully remove the scallops from their shells with a spoon, reserving the most perfect shells. You need 8-12 shells.

2. Remove the coral and small flap of skin from each scallop. Wash and dry the scallop shells and place 2-3 cleaned scallops in each shell.

3. Drizzle a little olive oil over them and squeeze 2-3 drops of lemon juice into each shell. Carefully add just a drop of Tabasco to each shell.

4. Sprinkle with a few chopped chives, season with a little sea salt and pepper. Serve.

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