- 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)
- 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.