To make the butter, place all the ingredients up to and including the butter into a food processor. Blend to a smooth consistency, season with lemon juice, salt & pepper and set aside
Preheat the grill to a high temperature. Rinse the scallops under cold water and gently slide a knife under the scallop meat to remove the scallops from there shells. Pat dry both shell and scallop with kitchen paper. Drizzle a little oil into the shells. Place the scallops back into their shells and dot the garlic butter over the scallops and cook under the grill for 2-3 minutes. Or cook in a preheated oven at 230ºC/445ºF/Gas 8 for 3-4 minutes.
Remove from oven sprinkle with chopped parsley and serve immediately with lemon and french bread.
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Free-range skinless chicken breasts from the Loué region of France4 SERVINGS
Regular Price: £15.00
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- All the family loved it
From my 6 year old daughter to their 69 year old grandmother, they all asked when can we have scallops again? By World traveller - 24th Oct 2014
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- Since receiving scallops included in a pack I have been wondering the best way to cook them, never having done so I asked for suggestions from friends and received many different answers. Having found your recipe I now know. At last I can give them a try -THANKYOU.
Reply: Hi Myra Thanks for your feedback. Do let us know how you get on with the dish! The Donald Russell Foodie Team