Baked Scallops

Michelin starred chef Tom Aiken‘s early exposure to food and wine came from his father and grandfather, who were both wine merchants. Tom and his identical twin brother, Rob, both studied at Norwich City College Hotel School. At 22, Tom became chef de partie at Pierre Koffmann’s legendary La Tante Claire in London. In 1993, he became sous chef at Pied à Terre in London and then gained more Michelin experience at three-star level in France. In 1996 he returned Pied à Terre and, aged just 26, became the youngest head chef to earn a second Michelin star. It was when Tom launched his eponymous restaurant in London in 2003 that he sealed his reputation as one of the most exciting young chefs in the UK. His second, more informal restaurant, Tom’s Kitchen, was launched in October 2006. Tom has also written several cook books

Here he shares with us his recipe for baked scallops with lemon and thyme.

BAKED SCALLOPS WITH LEMON & THYME

Ingredients per portion

3 scallops cleaned with shells

1 clove garlic thinly sliced

2g picked thyme leaves

4g Microplaned lemon Zest

2g sea salt

8 turns of milled pepper

20g butter in each shell

Place into each shell 1/2 the thyme, garlic, lemon zest, salt and pepper, then the rest of the butter, seasoning, garlic, thyme.

Assembly

Place the three scallops into the bottom of the shell with half the ingredients and then the rest on top, bake these in the oven at 180c for approx 8-10 mins then finish with a little lemon juice. 

Tom Aikens

Aikens started his cooking career as a commis chef at the Mirabelle in Eastbourne. He continued his career as a commis chef at the Cavalier’s with David Cavalier. Aikens moved to London’s Capital Hotel under Michelin-starred head chef Philip Britten as a commis chef. Aikens was working as chef de partie at Pierre Koffmann’s La Tante Claire in London when the restaurant won its third Michelin star before becoming sous chef at Pied à Terre in 1993 under Richard Neat. Aikens left London to work under Joël Robuchon in Paris and Gerard Boyer in Reims before returning to Pied à Terre as head chef in 1996, where he held onto the two Michelin stars earned by his predecessor, Richard Neat. In doing so, he became the youngest British chef to be awarded two Michelin stars.
Aikens spent a year as head chef at La Tante Claire before opening Tom Aikens in April 2003. The restaurant won a Michelin star in January 2004 and three stars in the Egon Ronay Guide for 2005. In 2005, it was named as the eighth best restaurant in the world in Restaurant’s Top 50