Sizzling scallops with garlic butter crumbs
This recipe is served by Nigel and Carol who own our local pub, The Swan in Monks Eleigh – a haven serving good food and wine when we’re too tired to cook. The good news for cheats is that the scallops will cook beautifully from frozen (as will shelled frozen mussels if you want to ring the changes).
|200g frozen roeless scallops|
|2 cloves garlic, peeled|
|75g soft butter|
|small handful fresh parsley leaves|
|1 heaped tablespoon dried breadcrumbs (Waitrose Cooks’ Ingredients) or dried ciabatta breadcrumbs (Tesco Ingredients)|
|1 tablespoon olive oil|
|1 dessertspoon fresh chopped parsley|
|2 lemon wedges|
|Pre-heat the grill for at least 10 minutes to its highest setting.|
|Oven temperatures and Conversions|
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|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia's How to Cheat at Cooking
While the grill is heating up, place the garlic, butter, parsley and breadcrumbs in a mini-chopper, with some salt, and whiz to a paste. Then arrange the frozen scallops in 2 heatproof, gratin dishes, preferably about 10cm in diameter, brush the oil over them and season them.
Then place the dishes about 10cm from the heat. After 4 minutes, dot the butter mixture in small pieces all over the scallops and continue cooking for about 3 minutes. At that point, stir the scallops round in the melted butter and cook for another 3-4 minutes or till the scallops are opaque in the centre (cut one open to check), the breadcrumbs are golden-brown and the butter sizzling. Sprinkle with the extra dessertspoon of parsley and serve with lemon wedges – needless to say, sizzling butter mingled with scallop juices needs masses of crusty bread (which is almost the best bit).
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