Grilled scallops with anchovy, mint & coriander

Grilled scallops with anchovy, mint & coriander

starter | serves 6


1. Preheat the grill to full whack. For the dressing, blitz the anchovies, coriander and mint for 1 minute. Add the oil and
lime juice and blitz for another minute.
2. Place a scallop with its roe into each shell and add 1 tablespoon of dressing to each. Lay them on a tray and place on a high shelf under the grill. Cook for 3–4 minutes, then remove from the oven and top with a sprinkle of breadcrumbs. Place back under the grill, on a low shelf, for a further 2–3 minutes until golden, and serve immediately.


Recipe Nathan Outlaw

from Issue 33


• 12 cut and prepared scallops, with their roe on and shells reserved
• 100g fresh white breadcrumbs
Anchovy, mint & coriander dressing
• 10 anchovies, in oil
• 6 tbsp chopped coriander
• 6 tbsp chopped mint
• 200ml rapeseed oil
• 25ml lime juice

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