Scallops à la Bordelaise Serves 4
Ingredients:
- 900g (2lbs) queen scallops, defrosted
- 1 10ml spoon (1 dssrtsp) sunflower or olive oil
- 1 shallot, finely chopped
- 1 clove garlic, crushed
- 2 tomatoes, skinned, deseeded and chopped
- 1 15ml spoon (1 tbsp) fresh chopped parsley
- lemon rind, to garnish
- salt and freshly milled black pepper
- 125ml (4 fl oz) dry white wine
- 40g (1 1/2 oz) fresh breadcrumbs
- 30g (1oz) butter, melted
Method
- Preheat the grill to high
- Heat the oil in a pan and add the shallots and garlic. Cook for 1-2 minutes.
- Add the tomatoes, parsley, lemon rind, seasoning, wine and scallops. Cook for 2 minutes, stirring occasionally.
- Spoon each scallop back into a shell with the tomato mixture and place into a large heatproof dish. Sprinkle over the breadcrumbs.
- Drizzle over the melted butter and place under a hot grill. Cook for 1-2 minutes until the breadcrumbs are golden brown.
- Serve as a starter with wedges of lemon.
Recipe kindly donated by The Seafish Industry
