Combine aromatic flavours for a delicious scallop recipe – a perfect treat whatever the weather.
Ingredients
- 50g/2oz
butter - 24 queen
scallops, shells cleaned and reserved - 1
shallot, finely diced - ½ head
fennel, finely diced - 2 tbsp Pernod, or other anise-flavoured
liqueur - 75ml/3floz
white wine - 75ml/3floz
double cream - 1 small bunch
watercress, roughly chopped - 2 tbsp roughly chopped flatleaf
parsley, - 5 tbsp fresh
breadcrumbs - 2 tbsp
cheddar, grated
Preparation method
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Preheat the grill to high.
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Heat a frying pan until hot, add a little of the butter and the scallops and fry for 30 seconds on each side, or until golden-brown on both sides.
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Remove the scallops from the pan and set aside.
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Add some more butter, the shallots and fennel and fry for 2-3 minutes.
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Carefully pour in the Pernod and flambé the liquid by slowly tilting the pan towards the gas flame, or light it with a match. Let the flames flare up then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.)
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Add the white wine and double cream and cook until reduced by half. Season with salt and freshly ground black pepper.
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Heat a separate frying pan until hot, add the remaining butter and the watercress and cook until just wilted. Press to remove any excess water.
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Let the watercress cool slightly, then chop finely and mix with the parsley, breadcrumbs and cheese.
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Place the scallops back into their shells, spoon over some sauce and top with the breadcrumbs.
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Place the scallops onto a baking tray and grill for 2-3 minutes, or golden-brown and bubbling.
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
