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50 g/2 oz/1 cup fresh breadcrumbs
50 g/2 oz/0.25 cup butter or margarine
12 scallops
2 shallots, chopped
15 ml/1 tbsp plain (all-purpose) flour
150 ml/0.25 pt dry white wine
150 ml/0.25 pt double (heavy) cream
5 ml/1 tsp cayenne
Salt and freshly ground black pepper
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Method :
Spread half the breadcrumbs on the base of a greased ovenproof dish. Melt
half the butter or margarine and fry (saute) the scallops gently for a few
minutes until just colored, then lay them in the dish. Fry the shallots
until soft, then transfer them to the dish. Stir the flour into the pan
and cook, stirring, for 1 minute. Stir in the wine and cream, bring to the
boil and season to taste with the cayenne and salt and pepper. Cook for a
few minutes, stirring, until the sauce thickens, then pour it over the
scallops and top with the remaining breadcrumbs. Dot with the remaining
butter or margarine and bake in a preheated oven at 190°C/375°F/gas mark 5
for 20 minutes until golden on top. |