recipe for Devilled Scallops comes from Seafish - www.seafish.org
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Devilled Scallops
300ml (10 fl oz) milk
30g (1oz) butter
30g (1oz) flour
1 x 15ml spoon (1 tablespoon) onion, finely chopped
2 x 15ml spoon (2 tablespoons) natural yoghurt
1 x 10ml spoon (1 dessertspoon) Worcestershire sauce
1 x 5ml spoon (1 teaspoon) whole grain mustard
1 x 5ml spoon (1 teaspoon) parsley, chopped
pinch of cayenne pepper
salt and black pepper
2 hard boiled eggs, chopped
2 x 15ml spoon (2 tablespoons) Parmesan cheese, grated
cayenne pepper to garnish
to make Devilled Scallops
oven to 200°C / 400°F / Gas Mark 6.
the milk and scallops into a pan. Poach gently for
about 3 minutes. Strain and reserve cooking liquid.
Set the scallops to one side.
the butter in a pan, stir in the flour and cook for
add the reserved cooking liquor and stir over a gentle
heat until the sauce thickens.
from the heat and stir in the remaining ingredients
except the Parmesan cheese. Finally fold in the scallops.
with Parmesan and bake for 15 - 20 minutes until golden
with cayenne pepper before serving.
with the permission of Seafish - www.seafish.org