Scallops Bercy



Scallops in shell                                                       15

Lemon                                                                     1

Fish stock                                                                 125 ml

Hollandaise sauce                                                    50 ml

Shallots                                                                    50 g

Parsley                                                                     15 g

White wine                                                               125 ml

White wine sauce                                                     500 ml

Duchess potato                                                        500 g



Cayenne pepper

Butter                                                                       25 g


  1. Peel the shallots and cut them into fine dice.
  2. Place the scallops in a hot oven for 3 minutes.  The heat will cause them to open.
  3. Carefully scrape away and discard the beard which surrounds the scallops and the black intestine.
  4. Using a sharp knife detach the scallops and the roes from the shells.
  5. Place them in a saucepan with the chopped shallots, white wine, chopped parsley, fish stock, lemon juice and salt.  Bring to the boil and poach for 10 minutes.
  6. Pipe a border of duchess potatoes round the deep shell or earthenware dish, brush with melted butter and half colour under a grill.
  7. Remove the scallops from the cooking liquor and slice them in half horizontally through the tongue.
  8. Reduce the cooking liquor to an essence, add the white wine sauce and the hollandaise.  do not allow to reboil.
  9. Place a small quantity of the sauce into prepared shells and on this place 3 halves of scallop.
  10. Mask with the remainder of the sauce and glaze under a grill.

Note:  Frozen scallops may be used in place of fresh.



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