Rye Bay Scallop Week

Rye Bay Scallop Week


Scallops in Mushroom and White Wine Sauce


  • 1/4 cup finely grated Parmigiano-Reggiano (1/2 ounce)
  • ¼ panko breadcrumbs or fresh breadcrumbs

For the Sauce:

  • 1 1/4 cups dry white wine
  • 1 cup water
  • 1/2 small onion, sliced
  • 1/2 Turkish or 1/4 California bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 lb small mushrooms, halved lengthwise, then thinly sliced lengthwise
  • 3/4 stick (6 tablespoons) unsalted butter
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons minced fresh flat-leaf parsley
  • 24 Rye Bay scallops cleaned but with the roe

For the Mash:

  • 24 Rye Bay scallops cleaned but with the roe
  • 4 big Maris Piper potatoes
  • 2tbsp butter
  • ¼ cup milk
  • Salt and pepper
  • Special equipment: 16 (2 1/2-inch) scallop shells


  1. Preheat oven to180C
  2. If fresh, toast bread crumbs on a baking sheet in middle of oven until pale golden, 6 to 8 minutes, then toss with Parmigiano cheese. If you have the panko breadcrumbs, mix them with the grated Italian cheese.
  3. Simmer wine, water, onion, bay leaf, salt, and pepper in a 2 1/2- to 3-quart heavy saucepan, uncovered, 5 minutes. Add the double cream and let it reduce until sauce consistency is achieved. Remove the bay leaf
  4. In the meantime, cook mushrooms in 2 tablespoons butter in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper.
  5. When the sauce is done add the mushrooms to it and remove from heat and season with salt and pepper.
  6. To make the mash, boil the potatoes very well, drain them and when still hot mash them and add the butter, the milk and salt and pepper to season. When still warm, place the mash in a piping bag with your favourite star nozzle and pipe it on the edges of the scallop shells. This will add depth to the shells.
  7. In a hot pan, sear the scallops, turn them on each side for 2 minutes, add 1 tbsp of butter and little lemon juice. Divide the scallops by putting 3 in each shell, cover with the mushroom sauce shells or ramekins and sprinkle with bread crumb mixture. Then bake in the oven until the mash and breadcrumbs become golden, about 2 minutes.Sprinkle with parsley and serve with a mixed leaf salad.

Cook’s Note:

The mushroom and white wine sauce can be made (but not spooned into shells or ramekins) 1 day ahead and chilled, covered. Reheat in a saucepan over moderate heat before proceeding.

Submitted by: Maria Danalache, Head Chef, Oxney Gourmet Pie & Burger Bar

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