Garlic Butter Scallops

I never knew or heard about this kind of seafood until recently I was hooked into a tv programmed called Hell’s Kitchen. They always had this in one of their menu so I was intriqued to find out and see what made scallops so special until it deserved to be a dish in a fine dining restaurant.
But oh boy they are so darn expensive :s but that didn’t stop me from buying them, to satisfy my curiosity, oh was that the risk you had to take as a foodie. But I thought it was money well spent as I never quite eaten anything like scallops, it’s tender meat, juicy and sweet. Here is a simple recipe that worked really well to preserve the delicate taste of scallops.

Garlic Butter Scallops

For 2-3 persons

– 6 fresh scallops
– 2 garlic cloves
– 100 gr butter
– Handful parsley
– Splash tabasco
– 6 tbs white wine
– 6 tbs olive oil
– Salt
– 6 tbs fine breadcrumbs

– Heat the oven to 220C.
– Make the garlic butter. Place, garlic, parsley and butter in a food processor with the splash of tabasco and blitz until zmooth.
– Place the scallop in each shell, keeping the roe on. Splash each one with 1 tbs white wine to each scallop and 1 tbs olive oil.
– Season with a little salt, then place a tsp garlic butter on top of each scallop.
– Sprinkle breadcrumbs on the top of each scallop.
– Place the scallops in a roasting dish and cook in the oven for 5 minutes. The breadcrumbs should be nicely browned, the scallops firmed up and the olive oil, garlic butter and white wine all bubbling together.
– Serve 3 scallops to a plate or one plate of 6 to share and get tuck in.

Adapted from the book: Fish: the Complete Fish & Seafood Companion by Mitch Tonks

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