6 Scallops in the shell
Rosemary and garlic butter
160g garlic butter
3 Tbs chopped rosemary
2 slices toasted brioche
Pre-heat oven to 180 C. Soften butter and fold through chopped rosemary.
Chop brioche, or blitz in a small food processor until you have fine crumbs.
Place a spoonful of butter on top of each scallop and sprinkle with brioche crumbs and sea salt.
Bake for 8-10 minutes, until golden.