Scallops with Onion Cream Sauce is a modern Scottish recipe for a classic dish of scallops cooked in wine and served with an onion, and cream sauce finished with Cheddar cheese. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scallops with Onion Cream Sauce.
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This is a classic recipe for a Scottish stew that would originally have been served as a supper dish with bread. For a more substantial dish, serve accompanied by boiled potatoes (new potatoes are best) and peas.
Ingredients:
For the Scallops:
12 fresh scallops
140ml (3/4 cup) water
6 tbsp dry white wine
1 shallot, minced
salt and freshly-ground black pepper, to taste
For the Sauce:
3 tbsp butter
1 small onion, finely chopped
1 tbsp plain flour
5 tbsp fresh single cream
45g (1 1/2 oz) fine breadcrumbs
60g (2 oz) Scottish Cheddar cheese (the orange kind), grated
Method:
Quarter the scallops (or leave whole if small) then place in a small pan with the water, wine and shallot. Season to taste then bring to a simmer. Cover and cook for 6 minutes then remove the scallops with slotted spoon and set aside (reserve the cooking liquor).
Melt the butter in a pan and use to gently fry the onion for about 4 minutes, or until soft and translucent but not coloured. Scatter the flour over the top and stir to combine. Cook the mixture, stirring constantly, for 1 minutes then whisk in the scallop liquor. Bring the mixture to a boil, reduce to a simmer and cook for about 3 minutes or until thickened.
Take off the heat and stir in the cooked scallops and the cream. Place back over gentle heat and allow to warm thorough (but do not boil). Pour into an oven-proof dish and season then scatter over the breadcrumbs and cheese.
Place under a hot grill (broiler) and cook until the topping is golden brown. Serve hot, accompanied by boiled potatoes and boiled peas.
