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King Scallops

  • Cook: 20min

  • Easy

  • Serves 4

Sweet, meaty and juicy – some would argue that scallops provide the true tastes of the sea. We’ve served them with champ potato, garlic and parsley in this recipe.

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  • 600g frozen scallops
  • 300g frozen mash
  • 100g spring onion
  • ¼ bulb of garlic
  • 1 lemon
  • 100ml double cream
  • 200g salted butter
  • 2 cubes of frozen parsley
  1. Defrost scallops overnight in the fridge.
  2. Peel & thinly slice the spring onions, finely chop garlic.
  3. Soften 150gr butter, add garlic & parsley. Mix until smooth.
  4. Warm mash in microwave for 3 minutes. Add remaining butter, cream & spring onions to a pan & warm through. Then add mash & beat vigorously.
  5. Fry scallops in a very hot pan with a touch of oil for approximately 1 minute each side, season with salt.
  6. Add garlic & parsley butter to the pan & finish with lemon.
  7. Place mash in the centre of the serving dish, arrange scallops on top. Spoon over a little of the garlic & parsley butter. Serve to the table.

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