Scallops With Anchovies Recipes

GRILLED SCALLOPS WITH ANCHOVY, MINT & CORIANDER

Steps:

• 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.

SCALLOPS WITH GARLIC, CHILLI AND ANCHOVY BUTTER

Steps:

• Put the butter, garlic, chillies and anchovies in a bowl with plenty of black pepper, then mash together with a fork. Scoop out onto a large sheet of cling film, roll up and chill until needed (see Make Ahead).
• Light the barbecue and heat until the coals are glowing white (or heat a ridged griddle pan until just smoking). Slice the butter into 12 rounds and put one on top of each scallop with a drizzle of oil. Put the shells directly onto the coals/pan and cook for 5-8 minutes. Use tongs to turn the scallops regularly until they're just cooked and the butter is bubbling.
• Remove from the heat, scatter over the chopped parsley and serve straightaway with plenty of crusty bread for mopping up the juices

SEARED SCALLOPS WITH FLAVOURED GREENS

Steps:

• Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
• Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.