Scallops thermidor

Preparation info
  • Serves


    as a first course
    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

Scallops, with their firm texture and sweet flavour, lend themselves to many types and styles of cooking. Ask your fishmonger if he has some seaweed and use it on the plates under the scallop shells to prevent them wobbling around.


  • 1 tbsp olive oil
  • 200 g spinach, stalks removed
  • good knob of


  1. First make the sauce: put the wine and shallots in a pan, bring to the boil and simmer until almost all of the wine has evaporated. Add the fish stock and reduce again similarly. Stir in 300ml of the double cream with the mustard and reduce until the sauce is thick enough to coat the back of spoon. Add the grated cheeses and whisk until the sauce is smooth. Season and leave