Elegant, oven-baked seafood served in a natural shell, topped with fresh parsley crunch and butter glaze.

🧾 Ingredients (Serves 4)

• 4 large scallops

• 8 lobster claws (cooked, shelled)

• 4 coquille shells (cleaned)

• 50g unsalted butter

• 1 small shallot, finely chopped

• 1 garlic clove, minced

• 2 tbsp dry white wine

• 2 tbsp cream

• 2 tbsp fresh breadcrumbs

• 2 tbsp finely chopped fresh parsley

• Zest of ½ lemon

• Salt & freshly ground pepper

• Olive oil (for drizzle)

🔥 Preparation

1. Preheat oven to 200°C (fan 180°C).

2. Sauté shallot and garlic in butter over low heat until soft. Deglaze with white wine, reduce slightly, then stir in cream. Season lightly.

3. Arrange one scallop and two lobster claws in each shell. Spoon a bit of the sauce over.

4. Combine breadcrumbs, parsley, lemon zest, pinch of salt, and a drizzle of olive oil. Sprinkle generously on top.

5. Bake for 10–12 minutes or until golden and bubbling.

6. Serve immediately on a white plate with a crisp green salad and a glass of chilled white wine.

🍷 Wine pairing:

A crisp Chablis or Sancerre perfectly balances the rich seafood and buttery finish.