Jo Seagar Recipes
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Barbecue Scallops In The Shell With White Wine And Garlic
First catch your scallops. Ideally this recipe should use shellfish no older than 10 minutes from the sea.
Ingredients
- scallops
- garlic
- butter
- white wine
- black pepper
Method
Mix up a little bowl of garlic butter -no accurate measurements here, just add as much garlic as you like -approximately 1 teaspoon of garlic to 200 g butter. Clean the scallops of the yucky black and brown bits, so only the orange and white parts remain. Give the scallop shells a good scrub in seawater and put two or three scallops in each. Place a small knob of garlic butter on top of scallops (about a teaspoonful), add a couple of tablespoons of white wine and a good grind of black pepper.
Carefully place the shells on the barbecue grill and cook for a few minutes only. The scallop meat should just turn white and the butter melt into the wine -any longer and they can turn quite rubbery and shrink. Even when they are removed from the grill the liquid poaches them for a moment or so longer. Now you're in for a taste sensation. Eat, enjoy, and donít forget to drink the divine juices, or mop up with crusty bread.
