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- Prep time:
- 5 mins
- Cook time:
- 10 mins
- Serves:
- 2
Enjoy a tapas-style plate of crumbed anchovies with parsley and juicy scallops in wild boar prosciutto by Darren Brown and Matthew Fort
Ingredients
For the scallops
For the anchovies
Method
1. For the scallops: individually wrap each scallop in a slice of prosciutto and hold together with a toothpick.2. Heat a griddle pan and drizzle with olive oil. Cook the wrapped scallops for 2-3 minutes on each side. Squeeze over a little lemon juice halfway through.
3. For the anchovies: heat a pan of vegetable oil. Mix the breadcrumbs and parsley together.
4. Individually dip the anchovies in the egg, then the breadcrumbs. Cook in the hot oil for a few minutes until brown and crisp. Remove from the oil and drain on kitchen paper. Serve with the scallops.
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