Scallops with white port and garlic

This recipe has been on the menu at The Seahorse since day one, and is also on the menu at Hawksmoor restaurants (recently voted No1 steak restaurant in the world). It is a simple and delicious way to cook our wonderful south west scallops.

Serves 2

Ingredients

6 fresh scallops (and bottom shells)

6 tarragon leaves

6 tablespoons of white port or white white

100g Rockfish garlic butter

6 tablespoons of fresh breadcrumbs

6 tablespoons olive oil

Sea salt

Lemon wedges, to garnish

Method

Preheat the oven to 220C/Gas mark 7-8. It needs to be very hot. Put 6 scallop shells on a roasting tray.

Place a tarragon leaf in each scallop shell, followed by the scallop and season with a little salt.

Add a tablespoon of port and a teaspoon of garlic butter on top of each scallop, then sprinkle each one with a few breadcrumbs and a tablespoon of olive oil.

Bake in the hot oven for 5 minutes or until the breadcrumbs are golden and the port and butter is bubbling together.

Serve garnished with lemon wedges.