Queenie Scallops

Fresh scallops are always a treat. This dish makes a lovely starter with warm, crusty bread.

Serves 2, 15 mins preparation, 8-10 mins cooking

INGREDIENTS

24 Queenie scallops
200g butter
3 cloves garlic, finely chopped
Lemon juice
200g medium Cheddar, grated
100g Gruyère, grated
2 tablespoons breadcrumbs
Salt and pepper

4 x King scallop shells for serving, or 4 shallow dishes

METHOD

Preheat the oven to 180°C/gas mark 4.
Start by clarifying the butter. To do this, melt it gently in a pan and scoop off any solids that form on the surface. Carefully ladle the clear melted butter from the milky liquid, and keep it to one side until you need it.
Divide the scallops between the four shells or dishes. Add the chopped garlic to the clarified butter, and pour a tablespoon of this garlic butter over each portion of scallops, followed by a squeeze of lemon. Lightly season with salt and pepper.
Sprinkle the Cheddar over the scallops, followed by the Gruyere, then the breadcrumbs.
Keep them in the fridge until you need them. Cook for 8 minutes on the top shelf of the oven, or until golden.

John has used the Lamona Single Conventional Oven and Lamona Electric Hob to create this recipe.

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