
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to Woman & Home. You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Our scallop starter Gratin is an indulgent way to start off Christmas day. This rich and delicious scallop starter is everything you imagine rich and elegant cooking to be. Creamy and delicious, even those who turn their noses up at seafood will fall in love. Why not double the portion, pop some in the fridge and have some on another evening.
HOW TO MAKE SCALLOP STARTER GRATIN
Method
- Put the milk, bay leaves, peppercorns and onion into a pan and heat gently, ensuring it doesn't boil, then set aside for 1 hour to infuse. Strain into a jug. Melt the butter in a different pan, stir in the flour, cook for about two minutes, then gradually whisk in the milk. Cook until the sauce has thickened. Now whisk in the cream and half the cheese.
- Heat the oven to 200C. Divide the seafood between 4 ovenproof dishes or one shallow dish. Pour over the sauce. Mix together the breadcrumbs and remaining cheese, and sprinkle over the top of seafood. Bake for 15 to 20 minutes until the top is a little golden and the cheese has melted.
Ingredients
- 150ml milk
- 3 bay leaves
- 5 peppercorns
- ½ onion, peeled and left in one piece
- 25g unsalted butter
- 25g flour
- 250ml double cream
- 100g grated mature Cheddar
- 200g lobster meat (raw is best, but pre cooked works too)
- 250g raw scallops
- 60g breadcrumbs (either buy straight from the shops or make your own using stale bread)
Top Tip for making Scallop Starter Gratin
Why not try preparing the scallop starter gratin the day before and leaving it covered in the fridge overnight or infusing the milk the night before in a slow cooker, ready to use the next morning.
woman&home newsletter
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Princess Catherine's tough struggle at her and Prince William's £750 per month starter home
Princess Catherine and Prince William shared a Welsh cottage when they first welcomed Prince George
By Caitlin Elliott Published
-
Nigella Lawson's famous dinner parties are canceled for the most relatable reason
Nigella Lawson's dinner parties may well be the pinnacle of home dining but the beloved chef and writer says she's not doing them anymore
By Aoife Hanna Published
-
Wordle 745 delights and disappoints as popular but 'hard' starter word appears in challenge, 'Using the same first word every time finally paid off''
Wordle 745 has confused a number of players with an uncommon word, but what is the meaning and definition of today's tough challenge?
By Laura Harman Published