- 2-3 cloves garlic
- 150 g butter
- 1 handful parsley, finely chopped
- 6 scallops, in the half shell
- small glass white wine
- 1 tbsp finely chopped tarragon
- 6 tbsp olive oil
- small handful breadcrumbs
- lemon wedges, to serve
Preheat the oven to its highest setting.
Crush the garlic, butter and parsley together in a food processor with a pinch of salt.
Put the scallops in their shells on a baking tray. Add a splash of wine and a scattering of salt to each shell. Sprinkle over the tarragon and drizzle with olive oil.
Cover the scallops with breadcrumbs and put a knob of the garlic butter on top.
Bake in the...