Cregyn Bylchog wedi Gradellu (Grilled Scallops) is a classic Cymric (Welsh) for a traditional starter of scallop shells decorated with mashed potatoes and with the scallop meat sitting in the centre. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Grilled Scallops (Cregyn Bylchog wedi Gradellu).
4 cragen bylchog cyfa
60g o fenyn
500g o datws wedi plicio
2 llwy fwrdd o lefrith
2 tbsp o bersli wedi torri'n fân
2 llwy fwrdd o olew
4 llwy fwrdd o fenyn
1 clof o arlleg wedi torri'n fân
halen a phupur du, at flas
Dull:
Ychwnegwch y tatws i sosban o ddŵr, dewch a'r cyfan i ferwi a bwrwch am tua 25 munud, neu nes yn dyner.
Yn y cyfamser, roddwch y cregyn bylchog ar hambwrdd pobi a phobwch mewn popty wedi ei gyn-gynhesu i 160°C am tua 5 munud, neu nes fod y cregyn yn agor. Tynnwch unrhyw ddarnau du a darnau gwydn i ffwrdd o gnawd y cregyn bylchog (gan adael y cwrel yn gyfan) a rhoddwch y cnawd mewn desgil addas i'r popty. Ychwanegwch halen a phupur du at flas ac ychwydwch ychydig o olew am eu pen. Gododwch o dan radell poeth a gradellwch am tua 3 munud pob ochor.
Pan mae'r tatws yn barod, draeniwch yna stwnsiwch gyda'r llefrith a'r menyn nes yn llyfn. Glanhewch yr hanner mwyaf crwn o'r cregyn yna chwistrellwch ymyl o datws o amgylch pop cragen. Eisteddwch y cnawd cregyn bylchog yn y canol.
Cynheswch yr olew a'r menyn mewn sosban, ychwanegwch y garlleg a ffriwch am 2 funud cyn tywallt dros y cregyn bylchog. Addurnwch gyda phersli a gweinwch. Yn draddodiadol maent yu cael eu gweini gyda dwy dafell o facwn.
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English Translation
Ingredients:
4 whole scallops
60g butter
500g potatoes, peeled
2 tbsp milk
2 tbsp parsley, finely chopped
2 tbsp oil
4 tbsp butter
1 garlic clove, finely chopped
salt and freshly-ground black pepper, to taste
Method:
Add the potatoes to a pan of lightly-salted water, bring to a boil and continue cooking for 25 minutes, or until tender.
In the meantime, add the scallops to a baking tray, place in an oven pre-heated to 160°C and bake for about 5 minutes, or until the shells open. Remove any black parts or tough fibres from the meat (ensure the coral remains intact) then place the scallop flesh in an oven-proof dish. Drizzle with a little olive oil and season with salt and black pepper. Place under a hot grill and cook for about 3 minutes per side.
When the potatoes are tender, drain them then mash with the milk and butter until smooth. Thoroughly clean the most rounded half of the scallop shells then pipe around a border of potatoes and sit a scallop in the centre of each.
Heat the oil and butter in a pan, add the garlic and fry for 2 minutes then pour over the prepared scallops, Garnish with parsley and serve. Traditionally they are served with two rashers of fried bacon.
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