Seasonal Recipes

The Culinary Cottage Cookery School Abergavenny - 01873 890125

Ingredients

55ml (2 fl.oz) White Wine
284 ml (10 fl.oz.) Double Cream
50g (2 oz). Gruyere or Mature Cheddar Cheese
110-175g (4 or 6 oz) Peeled Prawns
8 or 12 Scallops
1 Tbsp Olive Oil
1 Tsp Lemon or Lime Juice
Salt & Ground White Pepper
Parsley to Garnish

Scallops & Prawns in a Creamy Cheese Sauce Instructions

Pour the white wine into a small saucepan over a medium heat and bubble until reduced by half, add the cream, simmer gently again until reduced by one third, stir in the cheese until melted if it appears to thick add a little more cream. Taste to check the seasoning. Put to one side whilst preparing the scallops. Mix together the olive oil and lemon or lime juice, pour over the scallops making sure they are evenly coated, season with salt & pepper. Place a heavy based frying pan on to heat, while gently reheating the sauce, add the prawns to sauce and keep warm. Once the frying pan is really hot fry the scallops for about a minute on each side until browned at the edges.

Pour the sauce onto your favourite serving dish arrange the scallops on top, garnish with parsley and serve straight away. Bon Appetit.

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