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Devilled Scallops
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
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8 oz. scallops
1 1/4 c. milk
1 oz. margarine
2 Tbsp. flour
1 Tbsp. onion, finely chopped
2 Tbsp. natural yogurt
2 tsp. Worcestershire sauce
1 tsp. whole grain mustard
1 tsp. parsley, chopped
pinch cayenne pepper
salt and black pepper
2 hard boiled eggs, chopped
2 Tbsp. parmesan cheese, grated
cayenne pepper to garnish
What to do:
1. Preheat oven to 400°F.
2. Place the milk and scallops into a pan. Poach gently for about 3 min. Strain and reserve cooking liquid. Set the scallops to one side.
3. Melt the margarine in a pan, stir in the flour and cook for 2 min.
4. Gradually add the reserved cooking liquid and stir over a gentle heat until the sauce thickens.
5. Remove from the heat and stir in the remaining ingredients except the Parmesan cheese. Finally fold in the scallops.
6. Dust with Parmesan and bake for 15-20 min. until golden brown.
Garnish with cayenne pepper before serving.

Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
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