| 1 | Gregyn cylchog wedi"u grilio peel and boil the potatoes in salted water. |
| 2 | Place the scallops in a pan in a warm oven (325°F or mark 3) until the shells open. |
| 3 | Remove the black part and gristly fibre leaving the red coral intact. |
| 4 | Place the scallops in an ovenproof dish, add salt and pepper and cook for 3-4 minutes on each side. |
| 5 | Cleon the rounded shells. |
| 6 | Drain the potatoes and cream with 1 oz butter and the milk. |
| 7 | Pipe or fork a border of potato arounb the edges of the shells. |
| 8 | Place a scallop in the centre of each shell. |
| 9 | Skin and crush the garlic. |
| 10 | Heat the butter, oil and garlic and pour over the scallops. |
| 11 | Garnish with parsley. |
| 12 | These may be served with crisply fried bacon. |
