This is a really simple starter that makes a few scallops go a long way. It’s from quite a old recipe book Rick Stein’s Seafood Odyssey and is a great recipe that I have made many times. It’s quick to prepare and cook and even that small amount of preparation can be done in advance so ideal for dinner parties, should be served with nice crusty bread to soak up the garlicky olive oil. You do need scallop shells to serve this.
Quantities below serve 4.
- 3 tomatoes, skinned & seeded (optional) and diced
- 3 garlic cloves, very finely chopped
- 2 tablespoons finely shredded basil leaves (recipe says 3 but that is a little too much)
- 150ml (5 fl oz) olive oil
- 3 small sun-dried tomatoes, drained and finely chopped
- 8-12 prepared scallops
- salt and freshly ground pepper
- 8 Scallop shells
- Mix together tomatoes, garlic, olive oil, sun-dried tomatoes, 1/2 tsp salt and some pepper.
- Cut each scallops into 2-4 pieces and put into shells
- Spoon oil mixture over the scallops
- Grill under a hot grill for 1-2 1/2 minutes (depending on size of scallop pieces) until they are just cooked through