Scallops with wine sauce recipe
information
Scallops make an attractive starter with their flat open shells used for serving. This recipe coats them in a wine sauce and is quite rich, so be sure to follow with a light main course.
ingredients
4 scallops
150 ml (1/4 pint) dry white wine
1 small onion, peeled and chopped
1 bouquet garni Salt
3 black peppercorns
150 ml (1/4 pint) dry white wine
1 small onion, peeled and chopped
1 bouquet garni Salt
3 black peppercorns
For the sauce:
25 g (1 oz) butter
25 g (1 oz) flour
150 ml (1/4 pint) hot milk
Salt and freshly ground black pepper
25 g (1 oz) flour
150 ml (1/4 pint) hot milk
Salt and freshly ground black pepper
To finish:
2 tbsp grated Parmesan cheese
1/4 kg (1/2 lb) potatoes, boiled and mashed with 25 g (1 oz) butter and 2 tbsp milk
4 parsley sprigs
1/4 kg (1/2 lb) potatoes, boiled and mashed with 25 g (1 oz) butter and 2 tbsp milk
4 parsley sprigs
method
1. Remove the scallops from the shells. Scrub and reserve the shells. Put the scallops in a pan and add the wine, onion, bouquet garni and seasoning.
2. Simmer gently for 5 to 10 minutes or until the scallops are tender. Do not boil or the scallops will be tough. Take from the heat and allow scallops to cool slightly in the wine.
3. Remove scallops from the wine. Strain and reserve. Cut the scallops into bite-sized pieces and arrange them in the reserved shells.
4. To make the sauce, melt the butter in a pan. Stir in the flour and cook for 2 minutes, stirring constantly. Remove the pan from the heat and gradually add the milk and the reserved cooking liquid, stirring vigorously.
5. When all the liquid has been incorporated, return to the heat and bring slowly to the boil, stirring constantly. Season to taste. Cook for 1 to 2 minutes or until thick.
6. Coat the scallops with the sauce, sprinkle with the Parmesan cheese and pipe a border of potato around the edge of each scallop shell.
7. Place on a baking sheet and bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 10 minutes or until the cheese browns slightly. Decorate with parsley sprigs and serve immediately.
2. Simmer gently for 5 to 10 minutes or until the scallops are tender. Do not boil or the scallops will be tough. Take from the heat and allow scallops to cool slightly in the wine.
3. Remove scallops from the wine. Strain and reserve. Cut the scallops into bite-sized pieces and arrange them in the reserved shells.
4. To make the sauce, melt the butter in a pan. Stir in the flour and cook for 2 minutes, stirring constantly. Remove the pan from the heat and gradually add the milk and the reserved cooking liquid, stirring vigorously.
5. When all the liquid has been incorporated, return to the heat and bring slowly to the boil, stirring constantly. Season to taste. Cook for 1 to 2 minutes or until thick.
6. Coat the scallops with the sauce, sprinkle with the Parmesan cheese and pipe a border of potato around the edge of each scallop shell.
7. Place on a baking sheet and bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 10 minutes or until the cheese browns slightly. Decorate with parsley sprigs and serve immediately.
serving amount
serves 4
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