Scallops with white port and garlic

Name: Scallops with white port and garlic
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 1
Ingredients: 3 disco scallops, with shells; 75 ml white wine; 50 g fine breadcrumbs; 90 g garlic butter; 50 ml olive oil; 3 sprigs tarragon; 150 g butter, at room temperature; 30 g peeled garlic; 1 salted anchovy fillet; Dash of Pernod; 50 g flat-leaf parsley; Tiny dash of Tabasco

Recipe by Ben Tonks

Serves:: 1
Prep Time:: 10 mins
Cook Time:: 3 mins

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Ingredients

3 disco scallops, with shells
75 ml white wine
50 g fine breadcrumbs
90 g garlic butter
50 ml olive oil
3 sprigs tarragon

For the garlic butter:

150 g butter, at room temperature
30 g peeled garlic
1 salted anchovy fillet
Dash of Pernod
50 g flat-leaf parsley
Tiny dash of Tabasco

Method

Make the garlic butter

In a food processor, combine all the ingredients for the butter except the butter itself. Blitz until smooth. Add the butter and blend until fully combined.

Assemble

Place 1 sprig of tarragon in each scallop shell.

Lay the scallop on top of the tarragon, presentation side up (the flat, larger surface).

Evenly divide the garlic butter over each scallop.

Pour 25 ml white wine over each scallop.

Sprinkle breadcrumbs lightly over the scallop - they should just start to soak up the wine.

Drizzle with olive oil to prevent the breadcrumbs from burning.

Cook

Bake in your oven at 250 °C for 2.5 minutes.

Serve

With a wedge of lemon.

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