12 scallops , roe attached and shells reserved, from sustainable sources
100 g fresh white breadcrumbs
ANCHOVY, MINT & CORIANDER DRESSING
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
Description
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.
