This really is just the most delicious treat; the perfect beginning of a meal for 2. You will need bread!
Wine Suggestion: an excellent match for a well made Chardonnay with deftly handled oak. Without spending huge amounts Rustenberg’s Stellenbosch Chardonnay is a go to wine for us. With wild ferment in barrels this is complex, nutty, rich and smooth. Power and restraint in equal proportions.
Scallops with green peppercorns and garlic – serves 2
- 6 scallops, you can remove the corals if you like but we recommend eating them
- a knob of butter
- 2 cloves of garlic, thinly sliced
- 2 tsp green peppercorns (you buy them in jars with brine)
- 2 sprigs of thyme
- 2-3 tbsp double cream
Heat the grill as high as it will go.
Put the scallops onto a small tray or dish that can go under the grill. We used a small oven-proof frying pan.
Dot the butter over and around the scallops, along with the garlic, peppercorns and thyme. Season with salt and pepper.
Put the dish under the hot grill, fairly close to the element. Grill for 2-3 minutes, then flip over, add the cream, give the tray a shake, then return to the grill for another 2 minutes or untl the scallops are cooked and the sauce bubbling.
Eat with lots of good bread to mop up the sauce.
(Original recipe from Gather by Gill Meller, Quadrille, 2017.)
Jono & Jules do food & wine 