Scallops with Wine Sauce
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
- 1/4 pint dry white wine
- 1 small onion peeled and chopped
- 1 bouquet garni Salt
- 3 black peppercorns
for the sauce:
- 1 oz butter
- 1 oz flour
- 1/4 pint hot milk
- Salt and freshly ground black pepper
to finish:
- 2 tbsp grated Parmesan cheese
- 1/2 lb potatoes boiled and mashed with 1 oz butter and 2 tbsp milk
- 4 parsley sprigs
Instructions
- 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.
- 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.
- Remove scallops from the wine. Strain and reserve. Cut the scallops into bite-sized pieces and arrange them in the reserved shells.
- 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.
- 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.
- Coat the scallops with the sauce, sprinkle with the Parmesan cheese and pipe a border of potato around the edge of each scallop shell.
- 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.
Calories: 205 kcal
Carbohydrates: 23 g
Protein: 6 g
Fat: 8g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 24 mg
Sodium: 170 mg
Potassium: 442 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 616 IU
Vitamin C: 16 mg
Calcium: 152 mg
Iron: 4 mg