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- 24 large roe-free scallops
For the sauce
- 25 (1oz) butter, softened
- 25 g (1oz) plain flour
- 200 ml (7 fl oz (1/3 pint)) fish stock
- 100 ml (3 1/2 fl oz) double cream
- 2 medium egg yolks
For the crumb
- 50 (2oz) fresh white breadcrumbs
- 25 (1oz) butter, melted
- 3 thyme sprigs, leaved picked
- finely grated zest 1/2 lemon
You'll also need
- 8 large curved scallop shells (see GH Tips)
- Step 1
Prepare the scallops: peel off and discard the tough white muscle from each scallop (if present). Pat scallops dry with kitchen paper. Set aside.
- Step 2
To make the sauce, melt butter in a medium pan. Add flour and cook, stirring, for 30sec. Take off heat and gradually stir in stock to make a smooth sauce. Return to heat and cook, stirring, until thickened (the mixture will need to bubble). Take off heat, stir in the cream and yolks and check the seasoning. Set aside.
- Step 3
In a small bowl, mix together crumb ingredients with some seasoning.
- Step 4
Preheat oven to 200°C (180°C fan) mark 6. Arrange three scallops in each shell, then sit shells on a large baking tray (see GH Tips). Spoon over the sauce and top with the crumbs.
- Step 5
Cook in the oven for 15-17min or until golden and bubbling. Serve immediately.
GET AHEAD Complete steps 1 and 3 up to 4hr ahead. Keep scallops and crumb separate, covered, in fridge. Complete recipe to serve.
Before use, wash scallop shells in hot soapy water. Next, put into a pan of boiling water and bubble 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.
Per Serving:
- Calories: 243
- Fibre: 0 g
- Total carbs: 7 g
- Sugars: 1 g
- Total fat: 15 g
- Saturated fat: 8 g
- Protein: 21 g
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
