Scallops in the Shell
Serves 6 as a starter
|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|
|Need help with conversions?|
|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
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
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Barbecue recipes: burgers, kebabs and the rest
02 Sep 2014 00:00
27 Aug 2014 14:17
|Food and travel||
Short break ideas
13 Jul 2014 08:31
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
01 Sep 2014 23:09
02 Sep 2014 00:03
31 Aug 2014 11:11
What's happening in your garden
24 Aug 2014 17:44