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.
