Queens of the Sea recipe
information
Queens or Queen scallops are small scallops usually sold shelled as small round nuggets of meat.
ingredients
1/3 cup (75 g) butter
2 tbsp (30 ml) dry white wine
16 queen scallops
2 level tbsp plain flour (All purpose)
1 pinch of paprika
1 cup (8 fl oz) 250 ml milk
salt and pepper
4 hard-boiled eggs
1 egg yolk
1 tbsp (15 ml) double cream (heavy cream)
2 tbsp (30 ml) dry white wine
16 queen scallops
2 level tbsp plain flour (All purpose)
1 pinch of paprika
1 cup (8 fl oz) 250 ml milk
salt and pepper
4 hard-boiled eggs
1 egg yolk
1 tbsp (15 ml) double cream (heavy cream)
method
1. Melt half the butter in a large frying pan. Add the wine and scallops and cook very gently for 3 minutes or until just cooked. Do not boil. Set the pan aside.
2. Melt the remaining butter in a saucepan, add the flour and paprika and cook for 1 minute, stirring constantly. Gradually add the milk, stirring, and bring to the boil. Simmer for 2 minutes until the sauce thickens. Add salt and pepper.
3. Spoon 60 ml (4 tbsp) of the sauce into a shallow dish. Add the remaining sauce to the scallop mixture and heat gently, shaking the pan to blend the ingredients. Cut each of the eggs into 8 segments and arrange them on the sauce in the dish.
4. Beat the egg yolk and cream in a small bowl. Add to the scallops in sauce and heat gently, stirring. Do not allow the sauce to boil. As soon as the sauce has heated through, pour it over the hard-boiled eggs and place under a hot grill to brown slightly. Serve at once.
2. Melt the remaining butter in a saucepan, add the flour and paprika and cook for 1 minute, stirring constantly. Gradually add the milk, stirring, and bring to the boil. Simmer for 2 minutes until the sauce thickens. Add salt and pepper.
3. Spoon 60 ml (4 tbsp) of the sauce into a shallow dish. Add the remaining sauce to the scallop mixture and heat gently, shaking the pan to blend the ingredients. Cut each of the eggs into 8 segments and arrange them on the sauce in the dish.
4. Beat the egg yolk and cream in a small bowl. Add to the scallops in sauce and heat gently, stirring. Do not allow the sauce to boil. As soon as the sauce has heated through, pour it over the hard-boiled eggs and place under a hot grill to brown slightly. Serve at once.
serving amount
serves 4
rate this recipe
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more information
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