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.
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.