Gratinated Scallops

  • 4 scallops
  • 2 Tbsp breadcrumbs
  • 4 Tbsp e.v.o. oil (the best you can afford)
  • 1 Tbsp finely chopped parsley
  • 1 tsp ground garlic
  • 1 tsp Fish Sauce
  • 1 tsp Worcestershire sauce

Wash the scallops thorougly, remove and discard the corals, pat dry and set aside in their, shallow, shell.

In a small bowl, mix all the remaining ingredients and set aside; spoon the mixture in the shells on the scallops, drizzle a little extra e.v.o. oil; cover with film and set in the fridge until ready to cook; the marinate will permeate the meat and the oil will prevent dryiness.

Heat the oven to 180’C (325’F) and gratinate for 5/10 minutes (watch carefully as it burns quickly).

Serve with Courgette tempura (below)

Courgette tempura

  • 100 gr self-raising flour
  • pinch salt
  • 1 free-range egg, beaten
  • 80 ml iced sparkling water
  • vegetable oil, for deep-frying
  • 4 courgettes (green side only), sliced

Whisk the flour, salt and egg in a bowl until well combined. Whisk in iced sparkling water to make a batter. (You may not need all of the water.)

Heat the oil in a deep heavy-based frying pan until a toothpick sizzles when dipped into it.

Dip the courgette slices into the tempura batter, and fry in the oil for 6-8 minutes, in batches, until golden-brown and crisp. Remove with a slotted spoon and set aside to drain on kitchen paper.