Fisherman’s brunch scallops

The Telegraph
·1-min read
Fisherman's brunch scallops
This simple breakfast or lunch dish can be paired with with chorizo, black pudding or bacon lardons

I first made this dish in Norway on a trip to the Lofoten Islands with the chef Valentine Warner. It was thrown together with what we had in the kitchen while we waited for the wood-fired oven to heat up. I set the scallops at the oven door so the eggs would just set, and there we had it – a proper fisherman’s brunch! Scallops make a surprisingly great breakfast ingredient, especially paired with chorizo, black pudding or bacon lardons.

Overview

Prep time

10 mins

Cook time

10 mins

Serves

6

Ingredients

  • 6 scallops, cleaned and left in the half-shell

  • Coarse salt, for the tray

  • 6 eggs

  • 150g black pudding, cut into small pieces

  • 1 tbsp rapeseed or olive oil

Method

Step 1

Heat the oven to 190C/170C fan/gas mark 5.

Step 2

Season the scallops and place them on a baking tray, on top of a 1cm layer of coarse salt – to steady the shells so that the eggs don’t go everywhere.

Step 3

Bake the scallops for 5 minutes, then remove from the oven and carefully crack an egg into each shell. Season and place the pieces of black pudding on top.

Step 4

Bake for another 5-6 minutes, or until the eggs are just set and the yolks are still runny. Spoon over a little oil and serve.

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