Preparation info
  • Serves


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

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.


  • 16 scallops, shucked
  • glug of vegetable oil
  • a small handful


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.