Renowned Dorset chef and restaurateur Mark Hix has revealed his favourite method for cooking scallops at home, a simple yet luxurious dish that harks back to his coastal childhood. The recipe for baked scallops with a herb crust comes as Hix reflects on the changing face of scallop fishing in his native Lyme Bay, where innovative and sustainable methods like 'disco' pot fishing are now winning awards.
From Harbour Snacks to Haute Cuisine
Growing up in West Bay, Dorset, Hix recalls a childhood where scallops, or 'queenies', were a common playground snack, packed in a tub with Sarson's vinegar and white pepper. Today, the smaller queen scallop is rarely fished commercially from Lyme Bay, as the labour-intensive shucking process makes them less viable than larger 'king' scallops. The fishing fleet has also transformed, with most scallops now harvested sustainably by divers like Jon Shuker and Ali Day, who have cornered the local market, avoiding the seabed damage caused by traditional dredging.
The Sustainable 'Disco Scallop' Revolution
A fascinating new development in the area is the experiment with 'disco scallops'. These are caught using pots fitted with flashing lights to lure the shellfish, a method pioneered locally. This approach is more efficient from a crewing perspective than diving, which legally requires a team of four per boat. The innovative technique recently won the innovation award at the BBC Food & Farming awards, recognised as a sustainable and environmentally friendly way to harvest.
Hix is a vocal supporter of such methods, his views hardened after watching David Attenborough's 'Ocean' documentary with his 13-year-old daughter, Isla. The shocking footage of dredging damage moved them both to tears and convinced Hix that such education should be compulsory in schools, to combat the idea that food originates solely in supermarkets.
Mark Hix's Baked Scallops with Herb Crust
This week's featured recipe is a celebration of local, sustainable produce. Hix notes that while Scottish divers catch larger scallops, the Lyme Bay equivalents cost about a fifth of the price, offering fantastic value. The dish is elegantly simple but allows for creative tweaks; crumbled black pudding, fried chorizo, a little lemon zest, or a splash of local Cornish pastis like Tarquin's can all be added to the crust.
Ingredients (Serves 4):
- 12 scallops, cleaned and on the half-shell
- Flaky sea salt and black pepper
- 80g butter
- 2 medium shallots, peeled and finely chopped
- 4 garlic cloves, peeled and grated
- 100g fresh white breadcrumbs
- 3 tbsp chopped soft herbs (parsley, chives, tarragon or chervil, or a mix)
Method:
- Heat the oven to 220C (200C fan)/425F/gas 7. Place the scallops on a baking tray and season.
- Melt the butter in a frying pan over a medium heat and gently sweat the shallots and garlic for a few minutes until soft but not coloured.
- Remove from the heat and stir in the breadcrumbs and chopped herbs. Season well.
- Spoon the herby breadcrumb mixture evenly over the scallops.
- Bake for 6-8 minutes until the topping is golden. Serve immediately with a crisp white wine.
Scallops were a staple at Hix's former Lyme Regis restaurant, Hix Oyster & Fish House, served in myriad ways from ceviche to accompaniments with black pudding. This baked version, however, remains his top pick for home cooking. Mark Hix's latest limited-edition book, 'Fishy Tales', illustrated by Nettie Wakefield, is published at £90.
