Return to listing

Scallops in the Shell


 
 
 Scallops in the Shell

  Serves 6 as a starter

Ingredients
 6 – 8 large plump scallops, with their corals if possible
 425ml Dry Vermouth, white wine or cider
 75g butter, plus 10g extra for the sauce
 1 large shallot, finely chopped
 175g button mushrooms
 50g sauce flour or plain flour
 225ml double cream
 3 tablespoons white breadcrumbs
 1½ tablespoons freshly grated Parmigiano Reggiano
 Salt and freshly milled black pepper
Conversions
Need help with conversions?
Equipment
Equipment: You will also need a Delia Online Little Gem ‘Sauce’ pan (heavy gauge aluminum, measuring 16cm by 8cm) or similar and 6 large scallop shells or a medium sized shallow baking dish

This recipe is adapted from Delia’s Happy Christmas

Method

Start by slicing the white parts of each scallop into rounds about 5mm thick, and cut any larger corals in half and put them to one side.

Now to poach the scallops: pour the vermouth into the frying pan and bring it up to a gentle simmer, then pop the scallops in and, when it comes back to simmering point, cook for exactly 30 seconds.

Remove them with a draining spoon to a plate and poach the corals for 1 minute and transfer them to join the scallops (reserving the poaching liquid to make the sauce).

Now melt 75g of butter in a medium saucepan and add the shallots and let them cook over a medium heat for a few minutes, then add the mushrooms and some seasoning, turn the heat down and cook gently for about 15 minutes.

After that, sprinkle in the flour and stir to soak up all the juices, add the poaching liquid very gradually, stirring continuously until you have a thick smooth sauce, then continue to simmer gently for 4-5 minutes.

After that, take the pan off the heat and stir in the extra 10g butter and the double cream, taste to check the seasoning and then stir in the poached scallops and the corals, and divide the mixture amongst the dishes.

Combine the breadcrumbs with the Parmigiano Reggiano and sprinkle all over.

Place them under a hot pre-heated grill for 3 – 4 minutes until brown and bubbling.

If you want to prepare them ahead bake them from cold in a preheated oven 200°C gas mark 6, on a baking tray for 30 minutes on the centre shelf.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For Helen
16 Apr 2014 13:31
Coffee Break Argh
16 Apr 2014 13:44
Food and travel Yummy
16 Apr 2014 12:22
Ingredients Curried white sauce
13 Apr 2014 13:27
Can Anyone Help? Delices & Gourmandises Cassoulet
16 Apr 2014 09:42
Books Kindle
01 Apr 2014 23:34
Equipment Poaching bags
08 Apr 2014 13:45
Gardening and so is Winter!!
22 Mar 2014 08:28
 
NetObserver
CMS solutions by REDtechnology.com