Catherine Brown

Poached Scallops

Preparation info
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Method

Wash and beard the scallops, removing black part. Place in a pan and cover with milk. Add about 1 oz butter and