Fresh scallops are always a treat. This dish makes a lovely starter with warm,
Serves 2, 15 mins preparation, 8-10 mins cooking
24 Queenie scallops
3 cloves garlic, finely chopped
200g medium cheddar, grated
100g Gruyere, grated
2 tablespoons breadcrumbs
Salt and pepper
4 x King scallop shells for serving, or 4 shallow dishes
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.