Grilled Scallops
Author: Kitchens
  • 4 scallops
  • 2 ounces butter
  • 1 pound potatoes
  • 2 Tablespoons chopped parsley
  • salt and pepper
  • 2 Tablespoons milk
  • 2 Tablespoons oil
  • 1 clove garlic
  2. Peel and boil the potatoes in salted water.
  3. Place the scallops in a pan in a warm oven (325/F or Mark 3) until the shells open.
  4. Remove the black part and gristly fibre leaving the red coral intact.
  5. Place the scallops in an ovenproof dish, add salt and pepper and cook for 3-4 minutes on each side.
  6. Clean the rounded shells.
  7. Drain the potatoes and cream with 1 oz butter and the milk.
  8. Pipe or fork a border of potato around the edges of the shells. Place a scallop in the centre of each shell.
  9. Skin and crush the garlic. Heat the butter, oil and garlic and pour over the scallops.
  10. Garnish with parsley.
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