Toasted scallops in white wine sauce sandwiches recipe

Bring scallops down to earth and give the sandwich a promotion by combining them both in this unusual toastie from Heston's 80s Feast

Quick

Ingredients

250g scallops
¼ cup white wine
¼ cup water
1 bay leaf
2 peppercorns
1 tablespoon butter
3 shallots chopped
1 tablespoon flour
Salt
¼ teaspoon cayenne pepper
1 teaspoon lemon juice
1 tablespoon fresh cream
4 slices bread, buttered

METHOD

How to make toasted scallops in white wine sauce sandwiches

1. Rinse the scallops and place in a saucepan. Add wine, water, the bay leaf and peppercorns. Bring to the boil; reduce to a gentle simmer for 5 minutes or until scallops are just tender.

2. Drain the scallops and retain the liquor. Remove the bay leaf and peppercorns from the liquor.

3. Melt butter and fry shallots until soft. Remove saucepan from heat and blend in the flour. Gradually add the liquor (3/4 cup). Return to the heat and bring to the boil.

4. Add salt, cayenne pepper, lemon juice and scallops and simmer gently for 2 minutes. Stir in the cream.

5. Butter the outsides of the bread and place two slices, buttered side down in the sandwich toaster. Use 2 tablespoons of the mixture as a filling for each toasted sandwich. Top with the remaining slices of bread (buttered side up). Toast for 2 minutes. Serve with a chilled glass of your favourite wine.

Tip: For added flavour use melted bacon dripping brushed onto the outside of the bread.