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Garlic Scallops

Submitted by Helen 11 June 2009

Serves 4 as a small starter with nice brown bread to mop up juices. Or 2 as dinner, serve with piles of Mash.



- 8 plump scallops. ,- 15g butter,- 50g butter,- 4 cloves of garlic minced,- 100ml nice white wine,- small handful of parsley leaves roughly chopped,- salt and pepper


- Slice the scallops into halves so that you get double the amount of scallop disks (ie not half moons). NB. Only do this if your scallops are nice and plump. If skinny little things, don't bother but double the amount of scallops.
- Heat the 15g of

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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