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Scottish Cooking Devilled Scallops

300 ml (10 fluid ounces ) milk.
225 qrams ( 8 ounces ) scallops, fresh or defrosted.
25 grams ( 1 ounce ) margarine.
25grams ( 1 ounce ) flour.
1 tbs onion, chopped finely.
2 tbs natural yoghurt.
10 ml (2 tsp) Worcestershire sauce.
1 tsp wholegrain mustard.
I tbs fresh parsley. chopped.
Pinch of cayenne pepper.
Salt and freshly-ground black pepper, to taste.
2 hard-boiled eggs, chopped.
2 tbs fresh Parmesan cheese, grated.
To Garnish: cayenne pepper.

1 Pre-heat oven to 400 deg. F., 200 deg. C., Gas Mark 6.
2 Place milk and scallops into an ovenproof pan. Poach gently for about 3 minuteS. Strain and reserve cooking
liquid. Set scallops to one side.
3 Melt margarine in a pan, stir in the flour and cook for 2 minutes. Gradually add reserved cooking liquor and stir over a gentle heat until sauce thickens.
4 Remove from heat and stir in remaining ingredients except the Parmesan cheese. Finally fold in the scallops. 5 Dust with Parmesan and bake for 15 to 20 minutes until golden brown. Garnish with cayenne pepper before
serving. If preferred can be served in individual ramekins.
Serves 4.

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