Jo Seagar Recipes
Search Recipes
- After Dinner Treats & Special Drinks
- Bits on the Side
- Filling the Tins
- Nibbly Bits
- Sauces and Dressings
- Scrumptious Desserts & Puddings
- Small Courses and Brunch
- Soups & Breads
- The Main Event
Recommended from the store
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.
