Jamie Magazine
By Nathan Outlaw
15 mins
Not Too Tricky
serves 6
Recipe From
Ingredients
12 scallops, roe attached and shells reserved, from sustainable sources
100g fresh white breadcrumbs
ANCHOVY, MINT & CORIANDER DRESSING
10 anchovies in oil, from sustainable sources
½ a bunch of fresh coriander
½ a bunch of fresh mint
200ml rapeseed oil
1-2 limes
Method
- Preheat the grill to full whack.
- To make the dressing, chop the coriander and mint leaves, then blitz with the anchovies for 1 minute. Add the oil and squeeze in 25ml of the lime juice and blitz for another minute.
- Place a scallop with its roe into each shell and add 1 tablespoon of dressing to each.
- Lay them on a baking tray and place on a high shelf under the grill. Cook for 3 to 4 minutes, then remove and top with a sprinkling of breadcrumbs.
- Place back under the grill, on a low shelf, for a further 2 to 3 minutes, or until golden, and serve immediately.
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