Scallops in the shell

(Serves 4 people as a first course)

Ingredients

·       8 small or 4 large scallops
·       275 ml dry white wine
·       butter
·       ½ onion, finely chopped
·       110 g sliced mushrooms
·       40 g plain flour
·       150 ml double cream
·       2 tablespoons white breadcrumbs
·       1 tablespoon grated Parmesan cheese
·       Salt and freshly ground black pepper

Slice the white part of each scallop into rounds, putting coral to one side for later. Poach the slices very gently in white wine until tender - about 10 mins. Strain them but keep the liquid.

Melt 50 g of butter in a pan, add the onion and mushrooms and cook over a low heat for 15 mins. Sprinkle in the flour and add the scallop liquid very slowly, stirring to obtain a thick sauce. Add seasoning and cook for a further 5 mins.

Remove pan from the heat and add the scallop slices, coral pieces and cream. Reheat the mixture but DO NOT let it boil.

Combine the breadcrumbs and Parmesan.

Divide the scallop mixture between four clean buttered scallop shells, sprinkle with the breadcrumb mixture, add flecks of butter and brown under a pre-heated grill.

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