| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Welsh |
Fish/sea |
4 |
Servings |
INGREDIENTS
| 2 |
oz |
Butter |
|
|
2 tb milk |
|
|
2 tb oil |
|
|
1 clove garlic |
INSTRUCTIONS
GREGYN CYLCHOG WEDI'U GRILIO Peel and boil the potatoes in salted
water. Place the scallops in a pan in a warm oven (325/F or Mark 3)
until the shells open. Remove the black part and gristly fibre leaving
the red coral intact. Place the scallops in an ovenproof dish, add
salt and pepper and cook for 3-4 minutes on each side. Cleon the
rounded shells. Drain the potatoes and cream with 1 oz butter and the
milk. Pipe or fork a border of potato arounb the edges of the shells.
Place a scallop in the centre of each shell. Skin and crush the
garlic. Heat the butter, oil and garlic and pour over the scallops.
Garnish with parsley. These may be served with crisply fried bacon.
Posted to MM-Recipes Digest V4 #253 by "ray.watson"
<ray.watson@ukonline.co.uk> on Mon, 16 Sep 1996.
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