Name: Scallops in the Shell
Yield: Serves 6
Ingredients: 1.5 dl/¼ pint dry white wine; bay leaf; 2–3 tablespoons cream; 25–50 g/1–2 oz grated Parmesan cheese; 1.5 dl/¼ pint milk; lemon slice; salt and freshly milled pepper; 100 g/4 oz button mushrooms; cooking liquor (see method); 6 scallops; 50 g/2 oz flour; 50 g/2 oz butter; 3 dl/½ pint water

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

Make the most of scallops, in season now, and their pretty shells which are ideal for serving. Ask the fishmonger for the deep-sided or concave half of each shell. Scrub them clean and rub the insides with oil before using. Otherwise, serve this recipe in individual gratin dishes.

Ingredients

6 scallops
100 g/4 oz button mushrooms
3

Method

Cut each scallop into thick slices. Trim and slice the mushrooms. Place the scallops and mushrooms in a saucepan and add the water, wine, bay leaf, lemon slice and a seasoning of salt and pepper. Simmer gently for 15 minutes, then strain off the liquor and reserve for making the sauce. Keep the scallops and mushrooms warm. Melt the butter in a saucepan and stir in the flour. Gradually beat in t

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Scallops in the Shell

Ingredients

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