Traditional recipes

Grilled scallops with anchovy, mint & coriander

Grilled scallops with anchovy, mint & coriander

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Grilled scallops with anchovy, mint & coriander

An impressively simple starter

An impressively simple starter

Serves 6

Cooks In15 minutes

DifficultyNot too tricky

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


  • 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

Recipe From

Jamie Magazine

By Nathan Outlaw


  1. Preheat the grill to full whack.
  2. 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.
  3. Place a scallop with its roe into each shell and add 1 tablespoon of dressing to each.
  4. 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.
  5. Place back under the grill, on a low shelf, for a further 2 to 3 minutes, or until golden, and serve immediately.

Watch the video: Pan Fried Scallops. Natalie Coleman