Scallops with white port and garlic
- Serves:
- 1
- Prep Time:
- 10 mins
- Cook Time:
- 3 mins
- Share
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
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
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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Disco Scallops in the Half Shell
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Ben Tonks