Scallops Galliano

SpotX Wild Foods Recipe from Greg Dixon
Prep:10 minutes Cook:30 minutes Difficulty:2

Ingrediants:

• 12 scallops, shucked and cleaned.
• ½ cup Galliano.
• 2 tablespoons clarified butter.
• ½ garlic clove, finely chopped.
• 1 large potato.
• 1 large kumara.
• 1 knob butter.
• Salt and pepper, to taste.
• 1 teaspoon cornflour.
• Chives, finely chopped.

Directions:

• Peel then boil potato and kumara until cooked.
• Mash together with knob of butter.
• Push into scallop shells and pat down to form a bed for the scallops.
• Bring clarified butter to a medium heat in a frying pan.
• Add Galliano, chopped garlic and scallops.
• Simmer for 5 minutes or until scallop muscle turns white.
• Remove scallops and place 2-3 on each potato-filled shell.
• Quickly thicken remaining liquid with cornflour; drizzle over scallops.
• Garnish with salt, freshly-ground pepper and chives.
• Serve as an entrée.