Sizzling Scallops with Garlic Butter Crumbs

10 minutes - 11 minutes

to cook

Pre-heat the grill for at least 10 minutes to its highest setting.

NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available

This recipe is from Delia's How to Cheat at Cooking. Serves 2

method
Ingredients

Method

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).