Ingredients  
6 large scallops with roe 
2 tbsp butter at room temperature 
2 tsp nduja or ½ red chilli, seeds and membrane removed and roughly chopped 
1 clove of garlic roughly cut into pieces 
2 slices of bread blitzed into breadcrumbs
Salt
Pepper

Method  
If you buy your scallops from the fishmonger, ask them to clean them, remove the skirt but give you the roes and shells (both sides). 

If your roe are still attached to your scallops, cut them off carefully and ensure that the little muscle that holds them on is removed. 

Put the scallops on a sheet of kitchen towel, cover and put in the fridge. 

Start with the butter, put the roes, garlic and nduja (or chilli) into a processor and pulse until just broken down. Season and add the butter and pulse until incorporated.  Put into cling film and shape into a roll, tie the ends and place into the fridge. 

When you are ready to eat, preheat the oven to 180c. 

If you have the shells, clean and place the scallops into the shells, top with a spoonful of butter and the breadcrumbs. 

If you do not have the shells, place the scallops into a gratin dish, dot with the butter and breadcrumbs. 

Bake for 15 minutes until the scallops opaque and the breadcrumbs golden.