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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 34 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 23 minutes until golden, and serve immediately.
Recipe Nathan Outlaw
from Issue 33
ingredients 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