INGREDIENTS

INSTRUCTIONS

4    scallops with firmly      2 oz butter
1 lb potatoes                  2 tb milk
2 tb chopped parsley           2 tb oil
salt and pepper           1    clove garlic
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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