PORTUGUESE SCALLOPS

(serves  4)

Ingredients

·       8 large unopened scallops still in their shells
·       50 g butter
·       cup of thick tomato sauce
·       dry port wine
·       1 clove of garlic, chopped
·       salt and pepper
·       sprig of parsley, chopped
·       4 tbsp grated cheese

Place the scallops, flat shell upwards, on your cooker's hot plate, once they start to open prise them fully open with a knife. Remove the contents and keep what liquid is released. Separate coral and white as usual, wash and clean them and cut white into thick slices.

Fry the corals lightly in half of the butter then place corals, sliced muscles, tomato sauce, reserved scallop juices, port, garlic, salt and pepper in a casserole and cook for 10 minutes. Add the parsley and cook a further 5 minutes.

Clean 4 of the 8 deep shells, place the cooked mixture in these, sprinkle with the grated cheese and dot with the remaining butter.

Cook in the oven until browned on top.

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