Served in their shells, these scallops make a stylish starter that’s surprisingly simple to prepare and a delight to eat. Ask your fishmonger for scallop shells, or use shallow ramekins if needs be.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Cal/Serv:
220
Ingredients
24 roe-free scallops
FOR THE SAUCE
25 g butter, softened
25 g plain flour
75 ml white wine
125 ml fish stock
100 ml double cream
2 medium egg yolks
FOR THE CRUMB
25 g fresh white breadcrumbs
25 g butter, melted
3 thyme sprigs, leaves picked
Finely grated zest 1/2 lemon
TO SERVE
8 large, curved scallop shells, see GH TIPS
Directions
Step 1Prepare the scallops: peel off and discard the tough white muscle from each scallop (if present). Pat scallops dry with kitchen paper. Set aside.
Step 2For the sauce, melt the butter in a medium pan. Add flour and cook, stirring, for 30sec. Take off heat and gradually stir in the wine, followed by the stock, to make a smooth sauce. Return to heat and cook, stirring, until thickened (it will need to bubble). Take off heat, stir in the cream and yolks and check the seasoning. Set aside.
Step 3In a small bowl, mix the crumb ingredients with some seasoning.
Step 4Preheat oven to 200°C (180°C fan) mark 6. Arrange 3 scallops in each shell, then sit the shells on a large baking tray (see GH TIPS). Spoon over the sauce and top with the crumb mixture.
Step 5Cook in the oven for 15-17min, or until golden and bubbling. Serve immediately with buttery mashed potatoes, if you like.
GH TIPS:
Before use, wash the scallop shells in hot, soapy water. Then bubble in a pan of boiling water for 5min to sterilise.
Shells will need to sit level on the tray to prevent the sauce leaking. Use scrunched-up foil to help stabilise them, if needed.
Get ahead: complete steps 1 and 3 up to 4hr ahead. Cover and chill scallops and crumb (separately). Complete recipe to serve.
Not sure how to cook scallops? This step-by-step video shows you exactly how.
PER SERVING (without mash):
Calories: 220
Protein: 16g
Fat: 14g
Saturates: 8g
Carbs: 7g
Sugars: 1g
Fibre: 0.1g
Our favourite fish recipes to be enjoyed on any day of the week, not just Friday!
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
