Serves 4 as a starter

INGREDIENTS

48 Queen scallops (4 per shell)

12 Queen scallop shells (3 per person)

300g Gruyere cheese, grated

Garlic butter (see top tip below)

Breadcrumbs (made from 8 slices of white bread)

Salt and pepper

 

METHOD

Pre-heat the grill or oven to 180C.

Place 4 Queen scallops in each shell and season with salt and pepper.

Add a knob of garlic butter and cover with gruyère cheese. Sprinkle with breadcrumbs and grill till golden brown.

 

TOP TIP

Make your own garlic butter by mixing 250g soft salted butter with 2 cloves of finely chopped garlic and 1 dsp of chopped parsley.  Roll into a log shape, wrap in clingfilm and chill until required.

Credit: Jonathan Batchelor, Ramus

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