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Scallops à la Rockfish
Serves 2 Starters and mains
Ingredients
- 1 large garlic clove
- handful parsley leaves
- 2 salted anchovy fillets
- 100g butter
- splash Tabasco
- 6 scallops, in shells
- 2tsp tarragon, finely chopped
- small glass white wine
- olive oil, for roasting
- fine breadcrumbs from 2 slices bread
Method
Preheat the oven to maximum. To make the garlic butter place the garlic, parsley, anchovy fillets and butter in a food processor with a splash of Tabasco. Blitz until you have a smooth green butter.
Place a scallop in each shell, keeping the roes on. Sprinkle each one with a little tarragon, then add a splash of wine to each scallop and a good glug of olive oil. Season with a little salt. Then place 1tsp of garlic butter on the top of each scallop and sprinkle breadcrumbs over each one.
Place your scallops on a roasting dish and cook in the centre of a 220C/428F/Gas 7 for 5 minutes. The breadcrumbs should be nicely browned, the scallops firmed up and the olive oil, garlic butter and wine all bubbling together.
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