Grilled scallops with anchovy, mint & coriander
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Grilled scallops with anchovy, mint & coriander
An impressively simple starter
An impressively simple starter
Serves 6
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 454 23%
Fat 34.9g 50%
Saturates 2.4g 12%
Sugars 0.6g 1%
Protein 19.7g 39%
Carbs 14.7g 6%
Of an adult's reference intake
Ingredients
- 12 scallops , roe attached and shells reserved, from sustainable sources
- 100 g fresh white breadcrumbs
- ANCHOVY, MINT & CORIANDER DRESSING
- ½ a bunch of fresh coriander , (15g)
- ½ a bunch of fresh mint , (15g)
- 10 anchovies in oil , from sustainable sources
- 200 ml rapeseed oil
- 1-2 limes
Recipe From
Jamie Magazine
By Nathan Outlaw
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.