Back to Recipe Menu

Parmesan & horseradish crusted scallops


  • Preheat oven to 240°C.
  • To make the breadcrumbs, whiz up the bread in the processor. Then add the parsley, horseradish, parmesan and butter, and whiz up until well combined.
  • Place the scallops on a large oven tray and press spoonfuls of the crumb mixture on top. Then cook on the high shelf of the oven for 5-6 mins until the scallops are opaque and the topping is golden brown.


  • 3-4 thick slices stale country-style bread, crust removed
  • 1 heaped tbsp chopped Italian (flat leaf) parsley
  • 3 tspn horseradish
  • 15 gm freshly grated parmesan
  • 2 tbsp butter, softened
  • 12 scallops in the half shell, cleaned

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm