Introduction: John Benjamin Toshack OBE (born 22 March 1949) is a Welsh former footballer player, and now a football manager. He managed Swansea City taking over from Harry Griffiths in 1978 and he took them from the Fourth Division to the First in four seasons.
A splendid photo of John Toshack and Henry Newton (Derby).
As a player, he is remembered for being part of the Liverpool side of the 1970s, where he formed the forward partnership with Kevin Keegan.
This is a recipe based on Coquilles Saint Jacques, the association of Saint James with the scallop can most likely be traced to a legend that the apostle once rescued a knight covered in scallops. Well, what else could it be?
Preparation time: 10 mins
Cooking time: 10 mins
Home kit: oven proof dish, medium-sized pan, slotted spoon
Away kit: 4 plates, knives and forks
- 1 tbsp. butter
- ½ onion, finely chopped
- 2 cloves garlic, crushed
- palmful of fresh parsley
- 8 scallops
- 125 ml white wine, such as Chardonnay
- 150 ml double cream
- A good handful freshly grated cheese mixture ¼ parmesan, to ¾ mature cheddar cheese
- Sea salt
- Freshly ground black pepper
Method: Preheat the oven to 180oC
Melt the butter in the pan over a medium heat and soften the onion and garlic in it for 2–3 minutes until softened and translucent. Add the parsley and season to taste. Remove the mixture from the pan with the spoon and set aside, leaving the liquor.
Warm the liquor in the pan when hot add the scallops and brown them on each side, this will take about 30 seconds for each side. Return the garlic and onion and add the white wine, and cook briskly for a couple of minutes. Reduce the heat and stir in the double cream, cook gently until reduced and thickened.
Pour the mixture into the dish and cover with grated cheese. Place the dish in the oven and cook until the cheese is golden.
Full time results
Garnish with parsley and serve immediately.