Delia Smith, The Times March 2012

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Name: Scallops in the shell
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 8 small scallops (or 4 large ones) cleaned; 275 ml Dry white wine; some butter; 1/2 onion finely chopped; 110 g mushrooms sliced; 40 g plain flour; 150 ml double cream; 2 tbsp white breadcrumbs; 1 tbsp Parmesan cheese grated; some salt and fresh ground black pepper

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INGREDIENTS

8 small scallops ; (or 4 large ones) cleaned
275 ml Dry white wine
some butter
1/2 onion ; finely chopped
110 g mushrooms ; sliced
40 g plain flour
150 ml double cream
2 tbsp white breadcrumbs
1 tbsp Parmesan cheese ; grated
some salt and fresh ground black pepper

INSTRUCTIONS

Start by slicing the white part of each scallop into rounds, putting the corals on one side for use later. Then poach the white slices very, very gently in white wine until tender — about 10 minutes. (It’s always necessary to cook scallops gently or they can become tough.) When they’re cooked, strain them, reserving the liquid.

Now melt 50g butter in a saucepan, add the onion and mushrooms and cook over a low heat for about 15 minutes. Then sprinkle in the flour, add the scallop liquid very gradually, stirring continuously to obtain a thick smooth sauce. Add seasoning and a little more butter and cook gently for about 6 minutes.

Then remove the saucepan from the heat and stir in the white slices and the coral pieces of scallop, plus the cream. Now heat the mixture through over a very gentle heat, taking great care not to let it boil. Combine the breadcrumbs and Parmesan cheese. Divide the scallop mixture between four buttered scallop shells, sprinkle with the breadcrumbs and cheese, add flecks of butter and brown under a pre-heated grill.

NOTES

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Scallops in the shell

8 small scallops (or 4 large ones) cleaned
275 ml Dry white wine
some butter
1/2 onion finely chopped
110 g mushrooms sliced
40 g plain flour
150 ml double cream
2 tbsp white breadcrumbs
1 tbsp Parmesan cheese grated
some salt and fresh ground black pepper

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Nutrition

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Serving Size: 1 Serving (127g)
Recipe Makes: 4 Servings

Calories: 223
Calories from Fat: 126 (57%)

Amt Per Serving		% DV

	Total Fat 14g	19 %
	Saturated Fat 8.5g	42 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 0.7g
Cholesterol 54.7mg		17 %
Sodium 107.7mg		4 %
Potassium 249.6mg		7 %
Total Carbohydrate 15.4g		5 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 14.6g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 223

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