Scallops with Dill Recipe

Scallops with Dill Recipe

Ingredients : Serves 4

12 scallops
300 ml/0.5 pt/1.25 cups milk
Salt and freshly ground black pepper
25 g/1 oz/0.25 cup plain (all-purpose) flour

25 g/1 oz/2 tbsp butter or margarine

6 dill (dill weed) sprigs

Method :

Remove the scallops from the shells, cut away and discard the black parts and wash them thoroughly. Place in a greased ovenproof dish, pour over the milk and season to taste with salt and pepper. Bake in a preheated oven at 190C/375F/gas mark 5 for 45 minutes. Meanwhile, mix the flour and butter or margarine to a paste in a small saucepan, adding a little extra milk if the mixture is too stiff. Transfer the scallops to a warm serving dish and keep warm. Add the liquor from the cooking dish to the saucepan, a little at a time, until the mixture is smooth, then bring to the boil and simmer for 4 minutes, stirring continuously, until the sauce is
smooth and thickened. Reserve one sprig of dill, then chop the remainder and stir into the sauce. Season to taste with salt and pepper, pour over the scallops and garnish with the remaining dill.

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