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Put the scallops in a medium-sized stainless steel saucepan and cover with a mixture of half white wine and half water. Poach for 3 to 5 minutes (be careful to simmer and not to overcook). Remove the scallops and reduce the cooking liquid to approximately 1 1/2cups/ 3/4pt/420ml.
Sweat the chopped onions gently in butter until soft (about 5 to 6 minutes). Add the sliced mushrooms and cook for 3-4 minutes more. Stir in the flour and cook for a further 1 minute. Add the milk to the scallop cooking liquid to make up to 2cups/1pt/560ml and pour, stirring continuously, on to the flour in the saucepan. Cook gently to reduce the sauce until the flavour is really good. Season. Cut the scallops into three or four pieces and add to the sauce with some of the cheese and the parsley.
Prepare the fluffy mashed potato. Scrub the potatoes well. Put them in a saucepan of cold water, add a good pinch of salt and bring to the boil. When the potatoes are about half cooked (about 15 minutes for Ôold potatoesÕ), strain off two-thirds of the water, replace the lid on the saucepan, put onto a gentle heat and allow the potatoes to steam until they are cooked. Peel immediately by just pulling off the skins, so you waste as little as possible. Mash while hot. While the potatoes are being peeled, bring about 1cup/ 1/2pt/280ml of milk to the boil. Beat the eggs into the hot mashed potatoes, and add enough boiling creamy milk to mix to a soft light consistency suitable for piping; then beat in the butter, the amount depending on how rich you like your potatoes. Taste and season with salt and freshly-ground pepper.
12 scallops
dry white wine to cover
3oz shallot or onion, chopped 75g
1oz butter 25g
5-6oz mushrooms, sliced 150-175g
2tbsp (heaped) flour
creamy milk
salt & freshly ground pepper
2-3oz Irish cheddar cheese, grated 50-75g
1tbsp chopped parsley
For the fluffy mashed potato:
2lb unpeeled potatoes, preferably Golden Wonders or Kerrs Pinks 900g
1cup creamy milk 1/2pt/280ml
1-2 egg yolks or 1 whole egg and 1 egg yolk
1-2oz butter 25-50g
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