Thu, 10 May 2018
Ingredients
· 2 X scallops per shell
· 500g of crab meat
· 30g of butter
· 30g of flour
· 1 X finely diced shallot
· 50ml of white wine
· 500ml of milk
· 25g of smoked cheese
· 4 sliced wild garlic leaves
· For the crust
· 200g of dried breadcrumb
· 100g of fresh parsley
· Zest of lemon
· Salt and pepper for seasoning
Method
1. Add the butter to the pan and add the flour, then add the shallot, and mix together using the a wooden spoon, add the milk and the wine and bring up to heat, add the cheese and the wild garlic last minute and whisk until silky smooth, and set aside.
2. Blitz the ingredients together and place on a tray to dry out.
3. Clean them by removing the roe, then place on kitchen roll for collecting the moisture, ask your fish monger for the scallop shells, clean them by giving them a good wash thoroughly, removing all the grit.
4. In a non stick pan place 50g of butter and once it starts to foam place the scallops in the pan and allow to cook, once brown turn over and baste the butter over the scallop, then place in the shells and spoon some of the crab over the scallops then spoon the mornay sauce over and add the crumb then place under the grill for 2-4 minutes and bake until the crust becomes golden brown.
