Scallops à la Dieppoise

“À la Dieppoise” implies that a fish is cooked with mussels and prawns.  The fish, in this case, is scallops.

The dish makes an excellent starter dish and has the additional advantage that is can be prepared in advance with just the final cooking left to the last moment.

Preparation Time: 25 Mins

Cooking Time: 20 Mins

Total Time: 45 Mins

Ingredients

For 4 servings…

200 gms          Mussels  - shelled     

150 gms          Prawns  - shelled     

100 ml             Wine  - dry white     

1                    Shallot  - chopped    

                     Pepper      

150 gms          Mushrooms  - sliced  

1                    Lemon  - juice of      

6 tbs               Stock  - fish

8                    Scallops    

300 ml             Crème fraîche          

1 tbs               Flour        

                     Salt          

Method

Preheat an oven to 210°C.

Put the mussels and prawns into a frying pan with the wine, shallot and a pinch of pepper.  Incorporate the mushrooms and lemon juice.

Stir in the fish stock and cook for 5 minutes on a low heat.

Throw in the scallops and carry on cooking for 3 minutes, then take them, the mussels, prawns and mushrooms out and keep them warm.

Reduce the cooking liquid, add the crème fraîche and reduce it again.  Incorporate the flour and whip sharply on the heat to thicken the sauce.

Correct the seasoning if necessary.

Distribute the scallops, mussels, prawns and mushrooms between 4 ramequins.  Cover them with the sauce and cook them for 4 minutes in the oven.

Wine recommendations

A dry white wine.

Conventional

     Muscadet Sèvre et Maine Sur lie

Interesting

     Cheverny

     Montlouis

     Riesling