Scallops with garlic, chilli and anchovy butter
- June 2019
- Serves 6 as a starter
- Hands-on time 20 min, plus chilling
Serving scallops in their shells always makes a pretty and impressive starter. Find out how to cook them on the barbecue this summer, then drizzle with lashings of garlic and anchovy butter.
Think scallops are only reserved for special occasions? Enjoy them midweek in this meal for one, served with a creamy cauliflower and bean purée.
- 8g (3.9g saturated)
- 0.3g (0.1g sugars)
Make the butter up to 3 days ahead and keep wrapped and chilled. Ask your fishmonger to open, clean and separate the scallops from their shells (see delicious. Kitchen).
Melt leftover anchovy butter over grilled meat and fish, use to baste roast chicken or stir into pasta.
A fresh, fruity albariño from northwest Spain.
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