Served in their shells, these scallops make a stylish starter that’s surprisingly simple to prepare and a delight to eat. Ask your fishmonger for scallop shells, or use shallow ramekins if needs be.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Cal/Serv:
220
Ingredients
24
roe-free scallops
FOR THE SAUCE
25g
butter, softened
25g
plain flour
75ml
white wine
125ml
fish stock
100ml
double cream
2
medium egg yolks
FOR THE CRUMB
25g
fresh white breadcrumbs
25g
butter, melted
3
thyme sprigs, leaves picked
Finely grated zest 1/2 lemon
TO SERVE
8
large, curved scallop shells, see GH TIPS
Directions
Step 1Prepare the scallops: peel off and discard the tough white muscle from each scallop (if present). Pat scallops dry with kitchen paper. Set aside.
Step 2For the sauce, melt the butter in a medium pan. Add flour and cook, stirring, for 30sec. Take off heat and gradually stir in the wine, followed by the stock, to make a smooth sauce. Return to heat and cook, stirring, until thickened (it will need to bubble). Take off heat, stir in the cream and yolks and check the seasoning. Set aside.
Step 3In a small bowl, mix the crumb ingredients with some seasoning.
Step 4Preheat oven to 200°C (180°C fan) mark 6. Arrange 3 scallops in each shell, then sit the shells on a large baking tray (see GH TIPS). Spoon over the sauce and top with the crumb mixture.
Step 5Cook in the oven for 15-17min, or until golden and bubbling. Serve immediately with buttery mashed potatoes, if you like.
GH TIPS:
Before use, wash the scallop shells in hot, soapy water. Then bubble in a pan of boiling water for 5min to sterilise.
Shells will need to sit level on the tray to prevent the sauce leaking. Use scrunched-up foil to help stabilise them, if needed.
Get ahead: complete steps 1 and 3 up to 4hr ahead. Cover and chill scallops and crumb (separately). Complete recipe to serve.
Not sure how to cook scallops? This step-by-step video shows you exactly how.
PER SERVING (without mash):
What to read next
Calories: 220
Protein: 16g
Fat: 14g
Saturates: 8g
Carbs: 7g
Sugars: 1g
Fibre: 0.1g
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