Scallops Au Gratin
Hot Seafood Shellfish Hors d'oeuvre Starter Appetizer
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.
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