Chili and Lemon Scallop Parcels

Instructions

• 1

  Insert the wire rack into position 4. Set the oven to Bake, Convection, 175°C, for 5 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Combine the crumbs and oil and rub together. Spread evenly over the base of the roasting pan.

• 3

  Once preheated, place the pan in the oven and cook for 5 minutes. When the Rotate Remind signals, stir the crumbs and continue cooking.

• 4

  The crumbs should be golden. If not, stir and cook them for a few more minutes.

• 5

  Remove and discard the muscle from the scallops. Place the scallops in a bowl, add the oil, salt and chili and toss to combine.

• 6

  Adjust the oven to Air Fry, Super Convection, 190°C, for 15 minutes and press Start. Meanwhile, transfer the crumbs to a bowl. Using a microplane, grate the lemon zest over the crumbs, add the herbs and toss to combine, set aside.

• 7

  Place a piece of parchment paper approximately 30cm square on top of a piece of foil that’s slightly larger. Repeat with three more squares of parchment and foil. Place 4 slices of lemon, side by side, on each parchment square and top each with 4 scallops.

• 8

  Working with one parcel at a time, wrap the scallops in the parchment paper. Secure with the foil. Place the parcels in the roasting pan.

• 9

  When the oven signals, place the pan in the oven and cook for 15 minutes.

• 10

  Carefully open one of the parcels so it can be resealed. The scallops should be soft, white on the outside, translucent on the inside. If not, reseal and cook a little longer.

• 11

  Carefully open the parcels, transfer the scallops and lemon, and any juices to serving plates. Sprinkle over the toasted crumbs and serve.