Cheesy Scallops

Name: Cheesy Scallops
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 200 g cheese, grated, plus extra for the top (we use a mix of Parmesan and Gruyère); 8 curved scallop shells, cleaned; 50 g butter; 4 lemon wedges; salt and pepper; a small handful of parsley, chopped; glug of vegetable oil; 16 scallops, shucked; 300 ml whole milk; 1 tbsp plain flour; ½ vegetable stock cube

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

Honestly, if you love scallops and you love cheese this is a must-do recipe! It is also a great crowd pleaser so perfect if you’ve got pals over for dinner.

Ingredients

16 scallops, shucked
glug of vegetable oil
a small handful

Europe
United Kingdom
Dinner
Pescatarian
Scotland

Method

Make your cheese sauce first. Melt your butter in a pan on a medium heat, then stir in your plain flour and the crumbled stock cube. Cook this off for a few minutes, stirring constantly so the flour doesn’t burn. Slowly pour in the milk, constantly whisking until you have a thick, smooth white sauce. There are no rules so add more or less milk depending on how thick you like your cheese sauce.