Scallops Stewed in Milk, Cream and Sherry – Cornwall, England
At a Glance
- Prep
- 5 minutes
- Cook
- 15 minutes
- Total
- 20 minutes
- Servings
- 2-4 serving(s)
Categories
- Main Course
- English
- Stovetop
- Easy
- European
Allergens
- Shellfish
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Make and share this Scallops Stewed in Milk, Cream and Sherry - Cornwall, England recipe from Food.com.
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Equipment
Pan, serving dish
Ingredients
- 4 scallops
- 1/2 pint milk
- 1 ounce butter
- 1 ounce flour
- salt and pepper
- 1/4 pint cream
- 1 ounce sherry wine
- 1 lemon
Instructions
Remove the scallops from their shells, wash and dry them, take off the black threads and the beard -- or just buy them prepared!
Simmer the flesh in milk for 10 minutes, lift out and place on a warmed serving dish.
Melt the butter in a pan, blend in the flour, and gradually add the milk. Bring to the boil, stirring until the sauce is thickened. Add the cream and heat the sauce through. Remove from the heat, add the sherry.
Pour the sauce over the scallops and garnish with lemon slices.
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