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- PREPARATION TIME 10 MINS
- COOKING TIME 5 MINS
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- 500g Queen Scallops on shells
- Olive Oil
- 2-3 stalks Parsley (chopped)
- 1 Lemon (cut in wedges)
- Garlic Butter
- 2 stalks Parsley
- 2 clove of Garlic
- 1 Shallot
- 60g Butter
- 1 tbsp Lemon juice
- Salt and Pepper
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- 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 and 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 their 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 230°C/445°F/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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