8 oz (225 g) potato, mashed
8 medium scallops
4 scallop shells
1/2 stick (2 oz) 50 g butter
1/3 cup (50 g) plain flour (All purpose)
salt and pepper to season
2 tbsp white wine
1 1/4 cups (10 fl oz) 300 ml milk
8 medium scallops
4 scallop shells
1/2 stick (2 oz) 50 g butter
1/3 cup (50 g) plain flour (All purpose)
salt and pepper to season
2 tbsp white wine
1 1/4 cups (10 fl oz) 300 ml milk
method
1. Pipe the mashed potato round the edge of the scallop shells to form a lip.
2. Place under a grill and brown.
3. Gently poach the scallops in the milk for five minutes. Do not overcook.
4. Drain the scallops and keep the milk.
5. Melt the butter and stir in the flour and using the milk from the poached scallops, make a white sauce and season with salt and pepper.
6. Add the white wine and cook gently until thickened.
7. Continue cooking for a further 2 minutes, stirring constantly.
8. Place the scallops in the middle of the mashed potato and pour over a little of the sauce.
9. Return to brown under a hot grill.
2. Place under a grill and brown.
3. Gently poach the scallops in the milk for five minutes. Do not overcook.
4. Drain the scallops and keep the milk.
5. Melt the butter and stir in the flour and using the milk from the poached scallops, make a white sauce and season with salt and pepper.
6. Add the white wine and cook gently until thickened.
7. Continue cooking for a further 2 minutes, stirring constantly.
8. Place the scallops in the middle of the mashed potato and pour over a little of the sauce.
9. Return to brown under a hot grill.
serving amount
serves 4
rate this recipe
10.0
out of 10
8 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
