A brilliantly simple canapé of scallop and mushroom topped with herby breadcrumbs and served in half-shells
You can serve these in one of two ways: three scallops, each in large half-shells or small ramekins as a dinner party starter, or if you are lucky enough to have 18 small shells, serve them as canapes – my daughter appropriated my collection into her toy kitchen, so I had to beg for them back: “I’m making fish fingers in a shell!” She didn’t buy it. For anyone who isn’t a toddler, these are a lovely, easy, prep-ahead dish.
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