Scallops in the Shell

Preparation info

  • Serves


    • Difficulty


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.


  • 6 scallops
  • 100 g/4 oz button mushrooms
  • 3 dl/½ pint water
  • 1.5 dl/¼ pint dry white wine
  • bay leaf
  • lemon slice
  • salt and freshly milled pepper


    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 the reserved cooking liquor to make a fairly thick white sauce. Stir in sufficient of the milk to bring the sauce to a coating consistency. Add the scallops and mushrooms and heat through. Draw off the heat and stir in the cream. Spoon the mixture into the six scallop shells and sprinkle with grated cheese. Reheat near the top of a moderate oven (180°C., 350°F., Gas Mark 4) for about 15 minutes, or until brown. Serve hot.