Ingredients

  • 6 scallops, white meat removed from the shells
  • 1 knob of butter
  • 2 garlic cloves, peeled and thinly sliced
  • 2 tsp green peppercorns
  • 2 thyme sprigs
  • 2-3 tbsp double cream

Method

  1. 1

    Heat the grill to its highest setting. Place the prepared scallops in a solid dish that will sit happily under the grill. Dot the butter over and around them, along with the sliced garlic, green peppercorns and thyme sprigs. Season well.

  2. 2

    Place the dish under the grill. It needs to be pretty close to the flame or element. Grill the scallops for 2–3 minutes, then flip them over, add the cream, give the dish a little shuffle to mix it all up, and return to the grill to cook for a further 2 minutes, until the scallops are cooked through and the sauce is bubbling deliciously.

Gather by Gill Meller (£25, Quadrille)

Nutritional Details

Each serving provides
  • Energy 687kj 164kcal 8%
  • Fat 14.1g 20%
  • Saturates 8.7g 44%
  • Sugars 0.7g <1%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1344kj/321kcal

Each serving provides

1.9g carbohydrate 0.9g fibre 6.7g protein

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