Grilled Scallops, Cheddar and Garlic Crust

Diver-caught King scallops taste amazing. They are also as expensive as Kryptonite. Things get more expensive when you need to be serving at least four of a decent size, even as a starter, to avoid looking like a total tight-ass. By using half the ammount of scallops, sliced and arranged in a half shell with a wonderful crust, this recipe gives you more bounce for your buck.

Pre heat your grill to medium high. This recipe assumes you have a seperate grill - grill tray and shelves removed. For an electric grill/oven combi make sure the grill shelf is 6-8 inches away from the element.

Ingredients per portion:

• 1 medium sized, deep half of a scallop shell - scrubbed clean
• Diver caught King Scallops cut into ¾ cm thick discs. I can't tell you exactly how many scallops you will need because it depends on the size, but you need enough to cover the shell in a single layer to within 1cm of the edge.
• Garlic butter
• Cheddar Crust

Method:

1. Slice the scallops and lay out in the shells as above

2. Melt the garlic butter and generously brush the scallops. Sprinkle with salt and pepper.

3. Lightly sprinkle each shell with the crumb. Don't be tempted to add too much - a thin, even layer will give the best results.

4. Place the shells on a tray and place on the base of your pre-heated grill. Cook for 4-5 minutes until the crust is golden and the butter is bubbling, by this point the scallops will be perfectly cooked.

If you are a bit unsure of your grill simply slip a small knife or metal skewer between the shell and the scallops until the tip hits the centre then remove and carefully press it against your lips. If it feels hot the scallops are cooked, if not cook them a little longer.