I make a thick cheese sauce, place raw scallops in individual dishes, pour over cheese sauce, top with extra cheese, place in oven around 20-30 minutes until brown on top and bubbling.Very basic but yummy, sometimes put chives or parlsey in the sauce as well.
shop-a-holic,
Sep 21, 10:36am
And a hint of Dijon Mustard to the cheese sauce.Sprinkle paprika on top to introduce another colour scheme; cracked pepper and chopped Dill and minute cubed feta. Drizzle with olive oil after cooking.
sooseque,
Sep 21, 10:43am
Its not a quick recipe but worth the trouble, sorry I had this already saved in capitals CREAMED SCALLOPS
1½CUPS MILK 1 TINY ONION, ROUGHLY CHOPPED 1 SMALL BAY-LEAF SPRIG OF PARSLEY GRATING OF NUTMEG SALT & PEPPER 3 TABLESPOONS BUTTER 2 TABLESPOONS FLOUR 2 EGG YOLKS 1 TO 2 TABLESPOONS CREAM 1 ½ CUPS DRY WHITE WINE 25 SCALLOPS 4 TABLESPOONS FINELY GRATED PARMESAN CHEESE SCALLOP SHELLS FOR SERVING
IN A SAUCEPAN PLACE MILK/ONION/BAY LEAF/PARSLEY AND A LITTLE FRESHLY GRATED NUTMEG AND A SPRINKLING OF SALT & PEPPER.HEAT GENTLY UNTIL ALMOST SIMMERING, THEN REMOVE FROM HEAT AND STAND FOR ABOUT 20 MINUTES OR LONGER SO FLAVOURS BLEND INTO THE MILK. IN ANOTHER SAUCEPAN MELT BUTTER AND STIR IN FLOUR, COOK GENTLY THEN GRADUALLY STIR IN THE STRAINED MILK TO MAKE A SMOOTH SAUCE.BEAT TOGETHER EGG YOLKS AND CREAM, ADD SOME OF THE HOT SAUCE TO THE YOLKS, STIR WELL THEN RETURN THIS TO THE SAUCE.STIR OVER LOW HEAT FOR 3 – 5 MINUTES THEN SET ASIDE. HEAT WINE AND PARSLEY IN A FRYPAN LARGE ENOUGH TO COMFORTABLY FIT THE SCALLOPS, WHEN IT IS WARM BUT NOT BUBBLING ADD SCALLOPS AND POACH VERY GENTLY FOR A COUPLE OF MINUTES, REMOVE SCALLOPS.NOW INCREASE HEAT AND BOIL WINE VIGOROUSLY UNTIL REDUCED TO ¼ CUP.STRAIN THIS INTO THE SAUCE, POUR A LITTLE SAUCE INTO EACH SCALLOP SHELL AND THEN ARRANGE SCALLOPS ON THIS, COVER WITH MORE SAUCE AND SPRINKLE WITH PARMESAN. PLACE IN OVEN JUST TO HEAT THROUGH AND LIGHTLY BROWN THE TOP. TO STOP THE SCALLOP SHELLS WOBBLING ON THE PLACE THEY CAN BE SERVED SITTING ON A LITTLE MASHED POTATO OR RICE
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