CookEat Recipe
Scallop Coquilles Indienne
Scallops in a mild curry cream sauce, baked in table shells with Parmesan.
Method
Steps
Step 1
Heat a conventional oven to 180°C. Put the fresh shucked scallop meats into the pint of boiling water with half a teaspoon of salt. Boil for about five minutes, until cooked through, opaque and at least 74°C. Drain the scallops, keeping one gill of their actual cooking liquor for the sauce.
Step 2
Mix the tablespoon of butter and two tablespoons of flour in a saucepan. Stir in the gill of milk, the reserved gill of scallop cooking liquor and half gill of cream. Add the separate half teaspoon of salt, saltspoon of cayenne and half teaspoon of curry powder. Stir until the sauce boils.
Step 3
Fold in the drained scallops and cook gently for about five minutes. Divide the mixture evenly among six clean oven-safe table shells and place them on a baking tray.
Step 4
Spread the two tablespoons of grated Parmesan across all six shells. Bake for about ten minutes, until the sauce is hot and bubbling and the cheese is lightly golden. Serve promptly.
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