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Devilled Scallops

This recipe for Devilled Scallops comes from Seafish - www.seafish.org

Seafish Established 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 UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Devilled Scallops

225g (8oz) 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

How to make Devilled Scallops

  • Preheat oven to 200°C / 400°F / Gas Mark 6.
  • Place the milk and scallops into a pan. Poach gently for about 3 minutes. Strain and reserve cooking liquid. Set the scallops to one side.
  • Melt the butter in a pan, stir in the flour and cook for 2 minutes.
  • Gradually add the reserved cooking liquor and stir over a gentle heat until the sauce thickens.
  • Remove from the heat and stir in the remaining ingredients except the Parmesan cheese. Finally fold in the scallops.
  • Dust with Parmesan and bake for 15 - 20 minutes until golden brown.
  • Garnish with cayenne pepper before serving.

Serves 4

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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