John Torode's BBQ'd scallops with herbed butter and mash
John Torode is serving up some delightful Scottish scenery this Thursday morning. He’s joining us live from the picturesque banks of Loch Torridon in the stunning Scottish Highlands, as he cooks his delicious hand-dived scallops.
Serves: 2
Ingredients
For the mash:
3 large potatoes, chopped into quarters
150ml milk
150ml olive oil
2 cloves garlic
Salt and pepper, to season
Juice of 1 lemon
For the scallops:
100g soft butter
2 tbsp chopped mixed herbs
6 scallops in their shells, clean, and roe on
Lemon, to serve
Method
1. Place the potatoes in a pan. Add the milk, olive oil, garlic, salt and pepper. Bring to the boil then simmer for about 20 minutes or until tender. Drain the liquid and reserve. Mash the potatoes then slowly add the liquid with the lemon juice until it becomes a mayonnaise like consistency.
2. Meanwhile, in a bowl, mix the butter and herbs and season
3. Heat the shells on the bbq, add some oil and season the scallops and cook in the shells for about 4-5 mins, turning occasionally. Add the herb butter.
4. Plate up the scallops, serving with the mash. Squeeze the fresh lemon juice over the mash and enjoy.