Chicken and Cheese Scallops |
Scallop shells make this dish very appealing.
Ingredients
- 1/2 ounce butter
- 4 1/2 ounces cooled chicken
- 1/2 tsp lemon juice
- 1/2 tsp chopped parsley
- 2 tlbs fine dried white breadcrumbs
- 2 tsp grated cheese
Sauce Ingredients:
- 1/2 ounce butter
- 1/2 ounce plain flour
- 1/4 pint milk, chicken stock or a mix
Directions
Butter 4 deep scallop shells, reserving the remaining butter. Set the oven at 190-200 degrees C/ 375-400 degrees F/ gas 5-6.
To make the sauce, melt the butter in a saucepan. Stir in the flour and cook over low heat for 2-3 minutes, without colouring. Over very low heat, gradually add the liquid, stirring constantly. Bring to the boil, stirring, and simmer for 1-2 minutes until smooth and thickened. Add salt and pepper to taste. Cool.
Remove any skin and bone from the chicken. Chop the meat coarsely and place in a bowl. Moisten the chicken well with some of the sauce. Add the lemon juice, parsley and salt and pepper to taste.
Divide the chicken mixture between the prepared scallop shells. Top with the remaining sauce. Mix the breadcrumbs with the grated cheese and sprinkle evenly over the chicken mixture. Flake the rest of the butter on top. Bake for about 20 minutes, until golden brown or place under a moderate grill for 4-6 minutes to brown the top.
