So I serve these in the individual scallop shells as they look so pretty particularly if you are doing them as a starter for a dinner party as I have done. I have a box of them from buying M&S Coquilles' St Jacques and putting the shells into the dishwasher after! so this is a recipe to fill two scallop shells but just increase quantities depending on the numbers.
Ingredients
100g firm white fish – cod, hake or haddock, cut into small chunks
80g salmon, cut into small chunks
70g raw peeled prawns – roughly 6–8 medium prawns
250g seafood in total
Creamy sauce
15g butter
15g plain flour
150ml milk
50ml double cream
1 tbsp dry white wine
1 small shallot, very finely chopped
1 tsp Dijon mustard
1 tbsp chopped fresh parsley
Small squeeze of lemon juice
Salt and freshly ground black pepper
Gratin topping
25g fresh breadcrumbs
20g finely grated Gruyere
10g butter, melted
1 tbsp chopped parsley
A little lemon zest
Method
Gently soften the shallot in a little of the butter, add the wine and allow it to reduce. Make your white sauce with the remaining butter, flour and milk, then stir in the cream, Dijon, parsley and a squeeze of lemon. Season well.
Divide the raw white fish, salmon and prawns between the two shells, spoon over enough sauce to generously coat everything, then scatter over your breadcrumb-Parmesan topping. I’m deliberately keeping everything raw so as not to overcook it and when cooked everything will be tender and delicious and fish needs so little cooking!
Bake at around 200°C fan / 220°C conventional / 425°F / Gas 7 for approximately 10–12 minutes, until bubbling and beautifully golden on top. If necessary, give them another minute or two under the grill for colour. Serve one each as a starter or two if for one as a main course with a nice side salad and some crusty bread!