ingredients
serves 4
12 scallops, cut into 3/4 inch pieces
1/4 pint dry white wine
1/2 pint water
salt and pepper
1/4 cup butter
1 medium onion, finely chopped
4 tablespoons All purpose flour
4 teaspoons chopped parsley
1/4 pint light cream
1 1/2 pounds potatoes, boiled and mashed
1 cup fresh white breadcrumbs
7/8 cup Cheddar cheese, grated
method
1 .Place the scallops in a saucepan with the wine, water and seasoning to taste. Bring to the boil, then simmer for about 10 minutes or until tender.
2. Strain and reserve 400 ml (14 fl oz) of the cooking liquor.
3. Melt the butter in a clean saucepan. Add the onion and cook for about 5 minutes, or until soft. Stir in the flour and cook for 1 minute.
4. Gradually add the reserved liquor, stirring continuously, to make a smooth sauce. Bring to the boil and simmer for 2 minutes.
5. Add the scallops, chopped parsley and cream. Adjust the seasoning and reheat gently but do not allow to boil.
6. Meanwhile, pipe or spoon the potato around the bases of four flameproof dishes. Brown under the grill until golden.
7. Spoon the scallop mixture into the centres. Mix the breadcrumbs and cheese together and sprinkle over the scallops.
8. Lightly brown under a moderate grill and serve.
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