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Scallops Au Gratin    HT  HD   25mins

Serves 4     Hot   Seafood  Shellfish   Hors d'oeuvre     Starter   Appetizer  Eggless



8 Scallops, prepared

360ml/12 fl.oz Milk

50g/2oz Butter

50g/2oz Flour

100g/4oz Grated Cheddar

Salt & Pepper

2 tbsp Breadcrumbs




1. Grease 4 scallop shells or shallow individual flameproof dishes.


2. Cut each scallop into 2 or three pieces and poach in a little of the milk for about 10 minutes. Drain, reserving the milk and making this up to 360ml/12 fl.oz


3. Melt the butter in the pan, stir in the four and cook for 1-2 minutes. Remove pan from heat and gradually add the milk, little by little, stirring all the time. Bring to the boil and cook until thickened.


4. Add 3/4 of the cheese and season with salt and pepper.


5. Divide the scallops between the dishes and pour the sauce over.


6. Mix the remainder of the cheese with the breadcrumbs, sprinkle over the top of the scallops and brown under a hot grill. Serve immediately.


  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

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