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Scallops in Shell


  • 225g small roe-less scallops

  • 275ml dry vermouth

  • 300g to 350g fresh cheese sauce

  • 25g butter

  • 2tbsp frozen diced onion

  • 110g thinly sliced dark-gilled mushrooms

  • 50g grated gruyere

  • 4 sprigs watercress

  • 4 scallop shells


  1. Place scallops in a frying pan, pour in vermouth and some seasoning. Poach scallops for 1min (2mins if frozen) or until they turn opaque.

  2. Strain over a bowl to catch cooking liquid. Bring liquid to boil at high heat until it reduces to 2tbsp.

  3. Preheat grill at high. Whisk liquid and cheese sauce together gently using a fork.

  4. Melt butter in pan. Add onion and mushrooms. Cook gently for 10mins, stirring occasionally.

  5. Divide mushrooms and scallops among scallop shells. Gently heat cheese sauce for 3mins. Pour over scallops, followed by gruyere.

  6. Grill for 3 to 4mins until the top is golden brown and sauce is bubbling. Sprinkle some black pepper and serve garnished with watercress.

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