I personally love baked shellfish may it be oysters, mussels or scallops. This recipe reminds me of oysters Rockefeller but with a different twist to it. I love the tasty mix of the sea and the creaminess of the sauces.
1 cup fish stock
1 cup white wine
4 spring onions, chopped
2 bacon slices, finely chopped
100g button mushrooms, thinly sliced
1/4 cup plain flour
3/4 cup cream
1 teaspoon lemon juice
Salt and freshly ground black pepper to taste
1 cup breadcrumbs (preferably fresh)
Lemon wedges to serve
Clean the scallops and cut them in half. Rinse the shells as well and then set them aside.
Preheat the oven at 180C and lightly grease a baking dish or tray. After, grease the shells and place them on the baking dish.
Pour in the fish stock and the wine into a medium sized saucepan over high heat. Bring mixture to a boil and then add the scallops. Reduce the heat to low and allow it to cook for 2-4 minutes or until the scallops are cooked. Remove the scallops and transfer them to a plate. Cover them to keep them warm.
Increase the heat and let the soup stock and wine mixture boil again. Cook it for another 5 minutes or until the liquid is reduced to half or around one and a half cups remain. Remove from heat.
Melt 3/4 of the butter in another medium sized saucepan over medium heat. SautÃ© the bacon, mushrooms and spring onions for 3-5 minutes until they are soft and lightly browned. Add the flour and stir the mixture for 2 minutes. Gradually pour the reduced stock mixture and bring it to a boil while stirring occasionally. Cook it for another 3-6 minutes or until the mixture thickens; next, fold in the cream and lemon juice. Season it with salt and pepper to taste. Keep warm.
Combine the remaining butter and breadcrumbs in a small bowl and then place the cooked scallops back into their shells. Place some cream sauce over the scallops and then top them with the butter and breadcrumbs mixture. Bake the scallops for 5-8 minutes or until the breadcrumbs are golden brown. Once they are cooked, carefully place the scallops on a platter and serve immediately with lemon wedges.
Photo Courtesy Of: Â Â punzy