Scallops Stewed in Milk, Cream and Sherry - Cornwall, England

1. 1

   Remove the scallops from their shells, wash and dry them, take off the black threads and the beard -- or just buy them prepared!

2. 2

   Simmer the flesh in milk for 10 minutes, lift out and place on a warmed serving dish.

3. 3

   Melt the butter in a pan, blend in the flour, and gradually add the milk.

4. 4

   Bring to the boil, stirring until the sauce is thickened.

5. 5

   Add the cream and heat the sauce through.

6. 6

   Remove from the heat, add the sherry.

7. 7

   Pour the sauce over the scallops and garnish with lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.