Nostalgia doesn't get any better than this. Angela Casely updates dishes from her mother's kitchen
Serves 4
Sauce
• 25g butter
• 1 clove garlic
• 2 Tbsp flour
• 100ml milk
• 200ml cream
• 50ml white wine
• Salt and pepper, to taste
• 16 large scallops
• ½ cup fresh breadcrumbs
• ½ cup gruyere, grated
• 1 Tbsp chopped dill
• 1 Tbsp chopped parsley
• Scallop shells or ramekins (if using shells you may have a little extra sauce)
1. Set oven to 200C.
2. Melt the butter in a small pot, add the garlic. Cook for 2 or 3 minutes, sprinkle in the flour and stir well. Slowly add the milk, cream and wine, stir until thickened. Season with salt and pepper.
