Coquilles Pierre August 10, 2017 Recipes Serves 4 as a starter INGREDIENTS 48 Queen scallops (4 per shell) 12 Queen scallop shells (3 per person) 300g Gruyere cheese, grated Garlic butter (see top tip below) Breadcrumbs (made from 8 slices of white bread) Salt and pepper METHOD Pre-heat the grill or oven to 180C. Place 4 Queen scallops in each shell and season with salt and pepper. Add a knob of garlic butter and cover with gruyère cheese. Sprinkle with breadcrumbs and grill till golden brown. TOP TIP Make your own garlic butter by mixing 250g soft salted butter with 2 cloves of finely chopped garlic and 1 dsp of chopped parsley. Roll into a log shape, wrap in clingfilm and chill until required. Credit: Jonathan Batchelor, Ramus About Latest Posts Food & Drink NewsOne of the leading voices in the Food & Drink industry for 20 years. Featuring in depth company profiles and informative news from all over the industry! Latest posts by Food & Drink News (see all) Tyrrells, Official Crisp of England Rugby, introduces new scrum’ptious flavour British beef & Suffolk ale, to mark the start of the NatWest 6 Nations Championship - January 24, 2018 Coco Fuzion 100 announces Sainsbury’s listing - January 11, 2018 Phizz: Summer’s Best Travel Companion - January 10, 2018
