Grilled Scallops With Thyme Butter, Red Chilli & Parmesan |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Try to avoid buying scallops that have been soaked! If that is your only choice - grill them plain and only baste with the butter when ready. These, I tried at a friends house and she found them on Johanna Lindsay Wagner's blog. Ingredients:
6 -10 scallops (depending on size) |
1 3/4 ounces butter, with |
fleur de sel (soft) |
1 red chile, finely diced (to taste) |
1 tablespoon fresh thyme leave |
2 tablespoons crumbled parmesan cheese |
rocket (to serve) |
Directions:
1. Clean the scallops to remove the hard muscle that holds the scallop in the shell.
2. Place in an oven-proof dish.
3. Preheat the grill.
4. Mix the chilli and thyme in with the butter, then divide between scallops, placing each half a teaspoon full of butter on top of each scallop.
5. Place under the grill for 6 - 10 minutes, until starting to brown on top, but still soft and still slightly translucent in the very centre.
6. Arrange on a bed of rocket leaves, spoon over some of the melted butter and sprinkle with crumbled parmesan.
7. Serve immediately!
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