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The Fugitive - Recipe by Simon Wotton.
This cocktail is perfect for chilly Canberra weather; rich Reposado Tequila with sweet fig and fr...
8 scallops in the half shell
Rosemary and garlic butter:
160g garlic butter (supermarket)
3 Tbs chopped rosemary
2 slices toasted brioche (supermarket)
Pre-heat oven to 180 C. Soften butter and fold through chopped rosemary.
Chop brioche, or blitz in a small food processor until you have fine crumbs.
Place a spoonful of butter on top of each scallop and sprinkle with brioche crumbs and sea salt.
Bake for 8-10 minutes, until golden.
Plating:
Cover base of your serving plate with rock salt and gently place scallops in shell on top.
Note:
This is a great dish to impress, however it is very moreish and you may want to purchase more than the number of scallops suggested.