Baked Tanrogans With Cheese Sauce (Manx Scallops) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Tanrogans are large scallops, 8-12 to the pound. From . Serve on a bed of mashed potatoes. Ingredients:
8 large scallops |
1/2 cup fish stock |
1 small onion, quartered |
salt and pepper |
1 bay leaf |
1 tablespoon butter |
1 tablespoon flour |
1/2 cup milk |
2 tablespoons cream |
2 ounces cheddar cheese, grated, divided |
Directions:
1. Preheat oven to 350°F.
2. Remove scallops from their shells and clean, but do not remove the yellow tip. Reserve shells.
3. Place scallops in an oven-proof dish with the stock, onion, seasoning and bay leaf.
4. Cover and bake for about ten minutes.
5. Lift out the scallops and replace them in their shells.
6. Reserve pan juices for sauce.
7. Melt butter.
8. Stir in flour and cook for one minute.
9. Remove from heat.
10. Add milk and reserved pan juices.
11. Return to heat and bring to a boil.
12. Beat in cream and half of the grated cheese.
13. Pour a little of the sauce into each scallop shell, sprinkle with the rest of the grated cheese, and brown under the broiler.
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