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This scallop recipe would traditionally be served as a supper dish but can easily be made into a main meal with the addition of some accompaniements such as a potato dish and some vegetables.

Scallop with Onion Stew

Ingredients:
12 fresh scallops
6 tablespoons dry white wine
1/4 pint of water
salt & pepper
Sauce Ingredients:

1&1/2 oz butter
1 small finely chopped onion
1 tablespoon plain flour
5 tablespoons fresh single cream
1 &1/2 oz breadcrumbs
2oz scottish cheddar cheese (grated)

Method:

Grease (butter) an ovenproof dish. Chop the scallops into quarters and place in a pan, covering with the wine and water. Season this and bring to the boil. Simmer for approx 8-9 minutes. Strain the scallops but KEEP the liquid in a fresh clean jug.

Melt the butter into a different pan and gently fry the onion until they are transparent. Stir in the flour and cook for about one minute. Into this mixture pour the fish juice which you have kept, bring this to the boil and simmer for 3 minutes.

Then add the scallops and the cream and reheat WITHOUT boiling. Transfer to the ovenproof dish and sprinkle with the breadcrumbs and cheese (which should be pre-mixed together). Brown this under a hot grill and serve immediately

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide