Return to listing

Scallops in the Shell

 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
Oven temperatures and Conversions
Click here for information
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

Related recipes

No recipes relate to this.




Popular topic
Latest post
Ask Lindsey... For Lesleyh
06 Oct 2015 21:07
Coffee Break Baking powder
05 Oct 2015 18:33
Food and travel Oz Holiday
14 Aug 2015 03:45
Can Anyone Help? Sprouts
07 Oct 2015 01:01
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Oven thermometer
01 Oct 2015 17:26
Gardening Indoor plants
21 Aug 2015 13:00
CMS solutions by