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Stewed Scallops in Milk
Stewed Scallops in Milk is a modern English recipe (originating in Cornwall) for a classic dish of scallops stewed and served in milk sauce. The full recipe is presented here and I hope you enjoy this classic English version of: Stewed Scallops in Milk.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesMilk RecipesBritish Recipes
Scallops are one of the delights of the Cornish coast, a truly delicious shellfish. Here they are cooked simply and served in a milk-based sauce.
Ingredients:
16 scallops (with coral)
200ml (4/5 cup) milk
2 tbsp butter
1 tbsp plain flour
sprigs of parsley, to garnish
lemon slices, to garnish
salt and freshly-ground white pepper, to taste
Method:
Clean the scallops and remove any black membranes. Wash and pat dry then place in a pan with the milk. Bring to a simmer and cook for about 10 minutes or until the scallops are tender then take off the heat and set aside.
Melt the butter in a small pan, scatter over the flour and stir to form a roux. Cook, stirring constantly, for 1 minute then whisk in the milk until smooth. Bring to a simmer and cook gently until the sauce thickens. Season to taste with salt and white pepper.
Arrange the scallops on a serving dish, pour over the white sauce, garnish with the parsley and lemon slices then bring to the table.
