Scallops in Port Wine

Name: Scallops in Port Wine
Yield: Serves 4
Ingredients: 2-4 tablespoons port; stock from scallops; 8 scallops; 8 tablespoons dry white wine; 2 tablespoons finely chopped shallots; 4 tablespoons double cream; 8 tablespoons fish stock or water; 2 tablespoons butter; ½ Spanish onion, finely chopped; salt and freshly ground black pepper; 2 tablespoons flour; 2 carrots, finely chopped; ½ clove garlic, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

8 scallops
8 tablespoons dry white wine
8 tablespoons

Starter
Pescatarian

Method

Wash scallops well in cold water. Separate coral from scallops and remove any membranes attached.

Combine scallops and coral in a saucepan with dry white wine, fish stock or water, shallots and cream, and season to taste with salt and freshly ground black pepper. Cover pan and simmer for 5 minutes. Strain sauce over scallops. Heat through and serve immediately.