Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Arrange the prepared scallops, prawns, and scampi in a single, even layer inside a large ceramic or glass baking dish.
- Combine the 2 tbsp. (30g) lemon juice, 1 tbsp. (6g) lemon zest, chopped garlic, 0.25 cups (60g) extra virgin olive oil, and 2 tbsp. (4g) lemon thyme in a small bowl, whisking well to blend.
- Brush the garlic-herb mixture evenly over all the arranged seafood and season generously with salt and pepper to taste.
- Bake uncovered in the preheated oven for approximately 10 minutes, or until the seafood is opaque, tender, and cooked completely through.
- Sprinkle the finished dish with the 2 tbsp. (4g) chopped flat-leaf parsley and serve immediately alongside fresh lemon wedges.
- Pat the Seafood Dry: Before brushing on your marinade, use a paper towel to thoroughly pat the scallops, prawns, and scampi dry. Removing excess moisture ensures the seafood roasts and caramelizes rather than just steaming in the oven.
Watch the Clock Closely: Shellfish cooks incredibly fast and can easily become rubbery if left in the oven too long. Start checking for doneness around the 8-minute mark. You are looking for the flesh to turn opaque and feel slightly firm to the touch.
Emulsify Your Dressing: When mixing the olive oil and lemon juice, whisk vigorously until the mixture thickens slightly and emulsifies. This helps the marinade cling to the seafood evenly, preventing the oil and acid from separating in the pan.
Save the Pan Juices: The savory, garlicky, lemon-infused oil left at the bottom of the baking dish is pure liquid gold. Serve this dish directly in the baking pan so your guests can dip crusty bread into those flavorful juices.