Yield: 4 Servings
4 scallops with firmly 2 oz butter 1 lb potatoes 2 tb milk 2 tb chopped parsley 2 tb oil salt and pepper 1 clove garlic GREGYN CYLCHOG WEDI'U GRILIO Peel and boil the potatoes in salted water. Place the scallops in a pan in a warm oven (325/F or Mark 3) until the shells open. Remove the black part and gristly fibre leaving the red coral intact. Place the scallops in an ovenproof dish, add salt and pepper and cook for 3-4 minutes on each side.
Cleon the rounded shells. Drain the potatoes and cream with 1 oz butter and the milk. Pipe or fork a border of potato arounb the edges of the shells. Place a scallop in the centre of each shell. Skin and crush the garlic. Heat the butter, oil and garlic and pour over the scallops. Garnish with parsley. These may be served with crisply fried bacon.