Cregyn Cylchog wedi Grilio (Grilled Scallops) is a classic Cymric (Welsh) for a traditional starter of scallop meats served in the shell with a border of mashed potatoes. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Grilled Scallops (Cregyn Cylchog wedi Grilio).
4 cregyn cylchog (yn eu cregyn)
500g o datws
2 llwy fwrdd o bersli
60g o fenyn
2 llwy fwrdd o lefrith
1 clof o arlleg, wedi gwasgu
2 llwy fwrdd o olew olewydd
halen a phupur du, at flas
Dull:
Pliciwch y tatws cyn eu berwi mewn padell o ddŵr wedi ei halltu'n ysgafn a choginiwch am tua 25 munud, neu nes fod y tatws yn dyner.
Yn y cyfamser, golchwch y cregyn cylchog cyn eu gosod mewn deigil a'u trosglwyddo i bopty wedi ei gyn-gynhesu i 160°C a chrasu am tua 6 munud, neu nes fod y cregyn yn agor.
Tynnwch y regyn cylchog o'r popty ac agorwh y cregyn. Tynnwch y cig o'r cragen, gan wneud yn sicr fod y cŵd wyau yn gyfa. Glanhewch y cragen gron (gan daflu'r gragen fflat). Gosodwch cig y cregyn cylchog mewn desgil addas i'r popty, blaswch gyda halen a phupur du cyn eu gosod dan ril wedi ei gyn-gynhesu. Coginiwch am tua 4 mumud yr ochor, neu nes fod y cnawd wedi prin goginio drywodd.
Pan mae'r tatws yn dyner, tywalltwch i ridyll cyn eu dychwelyd i'r sosban a'u gwasgu'n llyfn gyda hanner y menyn a'r llefrith. Gwnewch yn sicr fod y gymysgfa'n llyfn cyn ei drosglwyddo i gwd pibo. Nawr pibwch ymyl o datws am du allan pob un o'r cregyn crwn.
Gosodwch un o'r cigoedd cregyn cylchog yng nghanol pob cragen. Toddwch gweddill y menyn mewn padell fychan, gyda'r olew yna ychwanegwch y garlleg. Ffriwch nes yn arogleuol cyn ychwanegu llwyad o'r gymysgedd am ben y cregyn cylchog. Addurnwch gyda sprigyn o bersli a gweinwch yn unionsyth.
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English Translation
Ingredients:
4 scallops in their shells, scrubbed
500g potatoes
2 tbsp parsley, chopped
60g butter
2 tbsp milk
1 garlic clove, peeled and crushed
2 tbsp olive oil
salt and freshly-ground black pepper, to taste
Method:
Peel the potatoes then boil in a pan of lightly-salted water and cook for about 25 minutes, or until tender.
In the meantime wash the scallop shells before placing them in a pan and setting them in an oven pre-heated to 160°C and bake for about 6 minutes, or until the shells open.
Remove the scallops from the oven and open the shell completely. Remove the back and the gristly fibre from the meat, making certain to leave the coral intact. Also discard the flat, back, shell. Take the rounded shells and wash well then set aside to use as serving dishes later. Place the scallop meats in an ovenproof dish, season with salt and freshly-ground black pepper then place under a pre-heated grill (broiler) and cook for about 4 minutes per side, or until just cooked through.
When the potatoes are cooked, drain in a colander then return to the pan and mash them with half the butter and the milk. Mash until smooth then spoon into a piping bag and pipe a border of potato around the edges of the shells.
Set a cooked scallop in the centre of each shell. Melt the remaining butter in a small pan with the oil and add the crushed garlic. Fry until aromatic then spoon over the scallops. Garnish with sprigs of parsley and serve.
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