CookEat Recipe
Scallops au Gratin with Sherry
Scallops in a milk and sherry sauce, baked with Parmesan and little pieces of butter.
Method
Steps
Step 1
Heat a conventional oven to 200°C. In a saucepan, mix the two light tablespoons of melted butter with the three tablespoons of flour and heat for half a minute. Stir in the half pint of cold milk and keep stirring until it comes to a boil.
Step 2
Put the fresh 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. Measure one gill of the actual scallop cooking liquor into the milk sauce, then drain the scallops and add them.
Step 3
Season with the separate teaspoon of salt, two saltspoons of cayenne and saltspoon of grated nutmeg. Add the two tablespoons of sherry, mix well and cook gently for about five minutes.
Step 4
Pour the hot mixture into an ovenproof baking dish. Sprinkle the two tablespoons of grated Parmesan over it and distribute the separate half ounce of butter in little bits on top. Bake for about ten minutes, until the filling is bubbling and the top lightly golden. Serve promptly.
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