Oyster / Scallop Fitzdunster
Last dive on a Sunday, take an old post-office sack with you, and dredge the bottom for Scallops. Great fun. But, now you got ’em, what are you going to do with them?
This is as about as simple as it gets…
- Six x Oysters / Scallops, shucked
- Three or four tablespoons of fresh Parmesan, grated
- Three tablespoons of crispy pancetta, sliced
- Black pepper to taste
Pre-heat the grill to high, Place the oysters/scallops onto a baking tray. Sprinkle the Parmesan and pancetta on. Season with black pepper then place under a pre-heated grill for two or three minutes or so. Serve when cooked through and golden.