Pan Fried Scallops with Samphire and Cheese Sauce

I bought some lovely scallops and samphire at the seaside this weekend, and decided to go all out with this luscious recipe. It is full of rich flavour, colour, and texture, and proved to be a real treat.

Ingredients:

• Scallops 150 g (about 6 large)
• Samphire 150 g
• Butter 4 Tbs
• Gluten-free Flour 2 Tbs
• Cheddar Cheese 100 g (mature is best)
• Milk 200 ml
• Double Cream 3 Tbs
• Salt
• Ground Pepper to taste
• Water to cover samphire

Method:

In a sauce pan melt the 2 tablespoons of butter, and then stir in the flour until lightly browned. Grate the cheese and slowly stir it in, adding splashes of milk until the cheese melts and the mixture becomes a thick sauce. Sprinkle with pepper.

Bring about 1 litre of lightly salted water to a boil in a separate pan. Place samphire in boiling water for about 3 minutes, then remove with a slotted spoon.

In a medium frying pan heat 2 Tbs of butter, when it is very hot stir in the scallops and lightly tease them about the butter for about three minutes.

Remove the scallops and place on two plates to serve.  Then take the remaining scallop infused butter from pan, and stir it and the cheese sauce along with the cream, stir well.

Dish half the samphire next to each seafood portion, then pour 1/2 the cheese sauce over the samphire and scallops.

Padre