Our Recipes
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- » Fresh Tuna Steak
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- » Salmon poached in foil with butter and lemon
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- » Rolled sole with garlic and chive cream
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- » Char grilled scallops
- » Scallops au gratin
- » Crab cake
- » Crab claws
- » Tempura prawns with tzatzki
- » Open crab sandwich
- » Thai green prawn curry
Scallops au gratin
Ingredients:
- 150ml/3fl oz dry white wine
- 150ml/ 5fl oz fish stock
- 1 bay leaf
- ¼ onion, chopped
- 150ml/5fl oz milk
- 1tsbp double cream
- 450g / 1lb mashed potato
- 30g / 1oz butter
- Lemon juice
- Salt and freshly ground pepper dried breadcrumbs
- A little extra butter to finish
Method:
Put the wine, stock, bay leaf and onions into a saucepan and bring to the boil. Turn down the heat, add the scallops and poach very gently for 1-2 mins or until firm. Do not overcook or they will become rubbery. Lift the scallops from the poaching liquid and reserve the liquid. Cut each scallop horizontally into 2-3 pieces leaving the coral whole.
Divide the scallops between the scallop’s shells. Pipe or spoon the mashed potato around the edge of shells.
Pre heat grill to its highest setting. Melt the butter in a saucepan, add the flour and cook for 30seconds. Remove from the heat, add the milk and strain over the scallop poaching liquid. Return to the heat, bring slowly to the boil stirring all the while, until the sauce is thick and smooth. Add the cream and season with lemon juice salt and pepper. Spoon the sauce over the scallops. Sprinkle with breadcrumbs, dot with butter and brown under the grill