Serves 4 as a starter


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



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.



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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