Recipe
for :
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Hand-Dived King Scallops Grilled with
Garlic
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This year (2008) sees the 10th birthday of Loch Fyne
Restaurants (www.lochfyne.com),
the UK’s most popular seafood restaurant group.
 To
celebrate its 10th year, Loch Fyne Restaurants has compiled
a list of ‘top ten’ sustainable fish dishes,
with contributions from staff, guests and partner companies.
Mark Derry, Managing Director and company founder said:
“We asked some of our favourite people to give
us their most loved recipes using fish and shellfish
from sustainable sources. We discovered that many of
the people we work with day to day - the oyster farmer
from the loch, the salmon farmers, even our waiting
staff - have a real talent in the kitchen so we are
excited to share their recipes as we celebrate our birthday.”
This recipe comes from Mark Derry, Managing Director
of Loch Fyne Restaurants, who favours Hand-Dived King
Scallops Grilled with Garlic . . .
Ingredients
for Hand-Dived King Scallops Grilled with Garlic
12 king scallops, shelled
3 tbsp olive oil
1 garlic clove, crushed
1 tsp finely chopped fresh parsley
squeeze lemon juice
Butter for frying
How
to make Hand-Dived King Scallops Grilled with
Garlic
- Wash
the scallops carefully and pat dry with a kitchen
towel.
- Place
the scallops in a mixing bowl and mix with the olive
oil, crushed garlic and chopped fresh parsley.
- Chill
the prepared scallops in the fridge for about half
an hour.
- When
you are ready to cook the scallops, heat a large frying
pan and add a little butter.
- Place
the prepared scallops in the hot pan, turn down heat
slightly and cook for a minute and a half on both
sides.
- Serve
at once with a squeeze of lemon juice and a green
salad.
Serves
4
Loch
Fyne Restaurants
www.lochfyne.com
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