Scallops Seahorse Style Recipe
Ingredients
| Garlic | 2 Clove (5gm) | |
| Handful fresh parsley leaves | ||
| 2 salted anchovy fillets | ||
| 100 g/4 oz butter | ||
| Splash Tabasco | ||
| Scallops | 6 | |
| Tarragon | 1 Teaspoon, finely chopped | |
| White wine | 6 Tablespoon | |
| Olive oil | 6 Tablespoon | |
| Sea salt | 1 To taste | |
| 6 tbsp fine breadcrumbs | ||
Directions
GETTING READY
1. Preheat oven to 240C/fan 220C/gas 9.
2. Take a food processor, pass parsley, garlic, butter and anchovy fillets through it along with a drizzle of Tabasco to form a smooth blitz.
MAKING
3. In each of the shells, keep a scallop. Retain the roe.
4. Top each shell with a small tarragon, followed by 1 tablespoon each of wine and olive oil.
5. Season with salt and top with a teaspoon of garlic butter. Place few breadcrumbs above each scallop.
6. Arrange in a roasting dish and cook for 5 min in oven to allow breadcrumbs to turn nicely brown and scallops to firm, while wine-garlic butter and olive oil bubble well.
SERVING
7. Serve 6 in a single plate or place 3 each in two plates and serve.
1. Preheat oven to 240C/fan 220C/gas 9.
2. Take a food processor, pass parsley, garlic, butter and anchovy fillets through it along with a drizzle of Tabasco to form a smooth blitz.
MAKING
3. In each of the shells, keep a scallop. Retain the roe.
4. Top each shell with a small tarragon, followed by 1 tablespoon each of wine and olive oil.
5. Season with salt and top with a teaspoon of garlic butter. Place few breadcrumbs above each scallop.
6. Arrange in a roasting dish and cook for 5 min in oven to allow breadcrumbs to turn nicely brown and scallops to firm, while wine-garlic butter and olive oil bubble well.
SERVING
7. Serve 6 in a single plate or place 3 each in two plates and serve.
Chef
