Grilled scallops in the shell

AT A GLANCE

  • Serves 6 people

Spring marks the beginning of the garlic harvest. Look out for green garlic, the immature plant that has a milder garlic hit. If unavailable, substitute regular garlic or spring onion, depending on the strength of flavour you're after.

  • 250 gm unsalted butter, coarsely chopped
  • 4 green garlic stalks, finely chopped
  • 18 scallops in the shell
  • ¼ cup finely chopped coriander
  • To serve: lemon wedges
01   Heat a char-grill pan or barbecue to high heat. Melt butter in a small saucepan over medium heat, add garlic, sauté until fragrant (5 minutes).
02   Spoon butter sauce over scallops, season to taste, scatter with coriander and grill, scallop-side up, until plump and just cooked through (5 minutes). Squeeze lemon over and serve hot.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

CRISP PINOT GRIGIO. , suggested by MAX ALLEN

FEATURED IN

Nov 2009

Nov 2009

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