Scallops Alla Bordelaise

Fishboxer Fish is the Dish from Edinburgh

The Bordelaise in this does not refer to the French sauce, in the case of seafood it refers to a sauce composed of white wine, garlic and shallot.

Ingredients

• 4 x scallops in shells
• 1 tbsp oil
• 1 shallot
• 1 clove garlic
• 2 tomatoes
• 125ml dry white wine
• 40g fresh breadcrumbs
• 30g butter (melted)
• 1 tbsp fresh parsley
• 1 lemon (zested)
• Salt and pepper

Method

1. Shuck the scallops and clean the shells for serving.
2. Finely chop the shallot and parsley
3. Crush the garlic.
4. Skin, de-seed and finely dice the tomatoes.
5. Heat the oil in a pan and fry the shallot and garlic for 1-2 minutes.
6. Add the tomato, parsley, lemon rind, seasoning, wine and scallops.
7. Cook for 2 minutes, stirring occasionally.
8. Spoon each scallop back into a shell with the tomato mixture and place into a large heatproof dish.
9. Sprinkle over the breadcrumbs.
10. Drizzle over the melted butter and place under a hot grill.
11. Cook for 1-2 minutes until the breadcrumbs are golden brown.
12. Serve.