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Method :
Remove the scallops from the shells, cut away and discard the black parts
and wash them thoroughly. Place in a greased ovenproof dish, pour over the
milk and season to taste with salt and pepper. Bake in a preheated oven at
190°C/375°F/gas mark 5 for 45 minutes. Meanwhile, mix the flour and butter
or margarine to a paste in a small saucepan, adding a little extra milk if
the mixture is too stiff. Transfer the scallops to a warm serving dish and
keep warm. Add the liquor from the cooking dish to the saucepan, a little
at a time, until the mixture is smooth, then bring to the boil and simmer
for 4 minutes, stirring continuously, until the sauce is
smooth and thickened. Reserve one sprig of dill, then chop the remainder
and stir into the sauce. Season to taste with salt and pepper, pour over
the scallops and garnish with the remaining dill. |