James Strawbridge's Grilled Scallop Shells

Need a festive starter that you can quickly prepare in advance? This recipe is for you! Beautiful Cornish scallops are served in their shells with sprouts, flavoured butter and pomegranate.

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Serves 6-12

Ingredients

For the scallops:

12 Cornish scallops in shell
12 baby sprouts, halved
Pomegranate seeds to garnish
100ml gin, gently warmed

For the flavoured butter:

250g butter, softened to room temperature
1 tbsp rosemary, finely chopped
1 tbsp blood orange marmalade
Pinch of sea salt
½ tsp grated nutmeg

To serve:

Conker Navy Strength Gin
Tonic water
Slice of clementine
Sprig of rosemary

Ice

Method

Make your flavoured butter in advance by mixing the butter with your festive herbs, spices and marmalade. Then roll it out into a cylinder on a sheet of baking parchment, wrap and chill in the fridge for 1 hour. Cut neatly into discs and place a large portion on top of each scallop.
Preheat your grill and parboil your sprouts for 5-10 mins. Then add to the scallop shells and place the whole tray under the grill. Cook the scallops for 5-6 mins so that they start to caramelise but remain soft when touched.
Then warm a ladle of gin and carefully light it with a match to pour over the scallop shells and flambé at the table. Garnish with pomegranate seeds and make a festive G&T to accompany.