Soups and Starters Recipes - Baked Scallops with Garlic and Herbs Recipe

• 125 g/4 oz butter

• 50 g/2 oz fresh white breadcrumbs

• 1 garlic clove, finely chopped

• 1 tablespoon finely chopped parsley

• 1 tablespoon finely chopped coriander

• 8 large scallops, shelled, cleaned and both the white and  coral sliced into rings

• pepper

To garnish:

• 1 lemon, cut into 4 wedges

• 4 watercress sprigs

1. Butter 4 scallop shells or similar-size ovenproof dishes with half the butter. Combine the breadcrumbs, garlic and herbs and season with pepper.

2. Divide half this mixture evenly between the containers. Arrange the scallops on top and cover with the remaining crumb mixture and the remaining butter cut into small pieces.

3. Set the shells or dishes on a baking sheet and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10-12 minutes. Be careful not to overcook the scallops or they will become tough.

4. The soft flesh, when cooked, should be only just set. If, when the scallops are cooked, the crumbs aren't golden in color, quickly put the dishes under a hot grill to finish.

5. Serve very hot, garnished with lemon wedges and watercress sprigs.