Country Living (UK) - - Food & Drink -

Prepa­ra­tion 15 min­utes Cook­ing 3 min­utes Serves 8 The scal­lops can be pre­pared in ad­vance to step 2 and then chilled for up to 24 hours un­til ready to cook.

40g soft­ened but­ter zest of 1 small lemon ½ tbsp freshly chopped pars­ley, plus ex­tra to gar­nish 16-24 fresh scal­lops, depend­ing on size 8 clean scal­lop shells 2 tbsp capers, drained and rinsed lemon wedges, for squeez­ing

1 Beat to­gether the but­ter, lemon zest and pars­ley. 2 Di­vide the scal­lops be­tween the shells (or use gratin dishes). Put a dol­lop of the flavoured but­ter into each shell. Sea­son. 3 Heat the grill to high. Ar­range the shells (or dishes) on a bak­ing sheet. Cook the scal­lops for 2-3 min­utes, turn­ing half­way through. 4 Serve hot, gar­nished with the capers, pars­ley and a squeeze of lemon juice.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.