by Kirsty Scobie & Fenella Renwick
Honestly, if you love scallops and you love cheese this is a must-do recipe! It is also a great crowd pleaser so perfect if you’ve got pals over
- 16 scallops, shucked
- glug of vegetable oil
- a small handful of parsley, chopped
- 4 lemon wedges
- salt and black pepper
For the cheese sauce:
- 50g butter
- 1 tbsp plain flour
- 1/2 vegetable stock cube
- 300ml whole milk
- 200g cheese, grated, plus extra for the top (we use a mix of Parmesan and Gruyère)
Also, 8 curved scallop shells, cleaned
How to make your Cheesy Scallops
Make your cheese sauce first. Melt your butter in a pan on a medium heat, then stir in your plain flour and the crumbled stock cube. Cook this off for a few minutes, stirring constantly so the flour doesn’t burn. Slowly pour in the milk, constantly whisking until you have a thick, smooth white sauce. There are no rules so add more or less milk depending on how thick you like your cheese sauce. Now stir in your cheese and keep on a low heat until it has melted.
Set your grill to a high heat. Dry the scallops well on kitchen roll to stop them spitting when you add them to the pan. Put the frying pan on a high heat and add the oil. When it’s good and hot, put in the scallops. You want to hear them sizzle – if they don’t, your oil isn’t hot enough. Don’t move them around in the pan, just let them fry for a minute and get a nice caramel colour. Season, then flip them over, season again and cook for a minute on the other side.
Now place two scallops in each shell and pour over some of the cheese sauce. Finish with some grated Parmesan, then put under the hot grill on a baking tray until the cheese starts to brown and caramelise. Serve with some chopped parsley and a wedge of lemon.
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