CRUMBED CREAMY SCALLOPS

Keep the shells level on the tray to prevent the sauce leaking. Use scrunched-up foil to help stabilise them if needed

Served in their shells, the scallops make a simple yet elegant starter.

Preparation 20 minutes Cooking about 20 minutes Serves 8

24 LARGE ROE-FREE SCALLOPS

FOR THE SAUCE

25G BUTTER, SOFTENED

25G PLAIN FLOUR

200ML FISH STOCK

100ML DOUBLE CREAM

2 MEDIUM EGG YOLKS

FOR THE CRUMB

50G FRESH WHITE BREADCRUMBS 25G BUTTER, MELTED

3 THYME SPRIGS, LEAVES PICKED FINELY GRATED ZEST OF HALF A LEMON

YOU’LL ALSO NEED

8 LARGE CURVED SCALLOP SHELLS

1 Before use, wash the scallop shells in hot, soapy water. Put them into a pan of boiling water and bubble for 5 minutes to sterilise. Drain, dry and set aside.

2 To prepare the scallops, peel off and discard the tough white muscle (if present) from each one. Pat the scallops dry with kitchen paper and set aside.

3 To make the sauce, melt the butter in a medium pan. Add the flour and cook, stirring, for 30 seconds. Take off the heat and gradually stir in the stock to make a smooth sauce. Return to the heat and cook, stirring, until thickened (the mixture will need to bubble). Take off the heat, stir in the double cream and egg yolks and check the seasoning. Set aside.

4 In a small bowl, mix together the breadcrumbs, melted butter, thyme leaves and lemon zest. Season.

5 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Arrange three scallops in each shell, then sit them on a large baking tray, propped up by some scrunched-up foil if necessary. Spoon over the sauce and top with the breadcrumbs.

6 Cook in the oven for 15-17 minutes or until golden and bubbling. Serve immediately.