Scallop recipe

Baked Cheesy Queen Scallops - the locals' best kept secret

The Durham Ox, Crayke are sharing the secrets of one of their 'Ox Classic' dishes with this scallop recipe- a stalwart on the menu for many years and much beloved by locals in-the-know.

"This is one of our signature dishes, and rightly so as it's delicious. As with all our recipes, quality and freshness are key. However this is a great way of using up stale bread and small pieces of cheese that you wouldn't want to serve on a cheeseboard and as long as its a hard cheese I wouldnt worry too much!"

-Michael and Sasha Ibbotson, The Durham Ox

Serves 4

Click here for method


  • 8 empty cleaned king scallop shells (or shallow dishes)
  • 8 handfuls of queen scallops (approx. 6 or 7 in each handful)
  • 400g Gruyère cheese, grated
  • 100g Cheddar cheese, grated
  • 125g butter
  • 4 cloves garlic
  • 4 handfuls of breadcrumbs
  • Salt and pepper (be generous)
  • Lemon to serve (cut into wedges)
  • Chives - chopped finely to garnish.


Preheat the oven to 180°c.

Pat dry the queen scallops to remove any excess moisture. Divide them evenly between the 8 king scallop shells.

For the garlic butter; crush garlic and mix into butter with generous seasoning.

Put a knob of garlic butter in each scallop shell and a handful of mixed cheese with a sprinkling of breadcrumbs on top of the scallops (this absorbs all the yummy garlic butter and oils that come out of the cheese). Put it in the oven and when the cheese has melted finish it under a hot grill which turns the breadcrumbs and cheese a lovely golden brown.

Garnish with a wedge of lemon and some chopped chives.

To serve

These may be enjoyed as a starter or as a main course with a mixed green salad or new potatoes or we serve them with our skinny fries.