Grilled scallops with anchovy, mint & coriander

Name: Grilled scallops with anchovy, mint & coriander
Total time: 15 min
Yield: 6
Ingredients: 12 scallops roe attached and shells reserved, from sustainable sources; 100 g fresh white breadcrumbs; ½ a bunch of fresh coriander (15g); ½ a bunch of fresh mint (15g); 10 anchovies in oil from sustainable sources; 200 ml rapeseed oil; 1-2 limes

An impressively simple starter

Dairy-freedf

Serves 6

Cooks In15 minutes

DifficultyNot too tricky

Jamie Magazine Seafood Alfresco Aussie Christmas Dinner Party Dinner for two

Nutrition per serving

Calories 454 23%
Fat 34.9g 50%
Saturates 2.4g 12%
Sugars 0.6g 1%
Protein 19.7g 39%
Carbs 14.7g 6%

Of an adult's reference intake

Jamie Magazine

By Nathan Outlaw

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Ingredients

12 scallops , roe attached and shells reserved, from sustainable sources
100 g fresh white breadcrumbs
ANCHOVY, MINT & CORIANDER DRESSING
½ a bunch of fresh coriander , (15g)
½ a bunch of fresh mint , (15g)
10 anchovies in oil , from sustainable sources
200 ml rapeseed oil
1-2 limes

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Jamie Magazine

By Nathan Outlaw

Tap For Ingredients

Method

Preheat the grill to full whack.
To make the dressing, chop the coriander and mint leaves, then blitz with the anchovies for 1 minute. Add the oil and squeeze in 25ml of the lime juice and blitz for another minute.
Place a scallop with its roe into each shell and add 1 tablespoon of dressing to each.
Lay them on a baking tray and place on a high shelf under the grill. Cook for 3 to 4 minutes, then remove and top with a sprinkling of breadcrumbs.
Place back under the grill, on a low shelf, for a further 2 to 3 minutes, or until golden, and serve immediately.