Scallops in white wine sauce

Scallops in white wine sauce

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500g scallops
250ml dry white wine
freshly ground white pepper
2 spring onions, halved
125ml water
60g butter
2 teaspoons plain flour
125ml cream
80g fresh breadcrumbs
salt

Method

  1. Remove any brown parts from scallops, keeping coral. Put wine in saucepan with salt, pepper, spring onions and water. Add scallops, bring to the simmer and poach for 1 minute. Drain scallops and cut large ones into 2 or 3 slices. Strain cooking liquid and reduce by boiling over medium heat to 125 ml.
  2. Melt 45 g butter in a saucepan, add flour and blend until smooth. Add reduced poaching liquid, then cream, stirring until sauce boils. Spoon a little sauce over bottom of 4 scallop shells or ovenproof ramekins, divide scallops among shells and cover with remaining sauce. Sprinkle with breadcrumbs. Put a piece of remaining butter on top of each and brown quickly under preheated grill.
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