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Scallops Seahorse Style

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Ingredients
  Garlic 2 Clove (10 gm)
  Fresh parsley leaves 1 Cup (16 tbs) (A Handful)
  Salted anchovy fillets 2
  Butter 4 Ounce (100 Grams)
  Tabasco 1 Dash
  Fresh scallops 6
  Fresh tarragon 1 Teaspoon, finely chopped
  White wine 6 Tablespoon
  Olive oil 6 Tablespoon
  Sea salt 1 Teaspoon
  Fine breadcrumbs 6 Tablespoon
Directions

GETTING READY
1. Preheat oven to 240C/fan 220C/gas 9.
2. Take a food processor, pass parsley, garlic, butter and anchovy fillets through it along with a drizzle of Tabasco to form a smooth blitz.

MAKING
3. In each of the shells, keep a scallop. Retain the roe.
4. Top each shell with a small tarragon, followed by 1 tablespoon each of wine and olive oil.
5. Season with salt and top with a teaspoon of garlic butter. Place few breadcrumbs above each scallop.
6. Arrange in a roasting dish and cook for 5 min in oven to allow breadcrumbs to turn nicely brown and scallops to firm, while wine-garlic butter and olive oil bubble well.

SERVING
7. Serve 6 in a single plate or place 3 each in two plates and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Scallop
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
2

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