Scallops Stewed in Milk, Cream and Sherry - Cornwall, England
- Remove the scallops from their shells, wash and dry them, take off the black threads and the beard -- or just buy them prepared!
- Simmer the flesh in milk for 10 minutes, lift out and place on a warmed serving dish.
- Melt the butter in a pan, blend in the flour, and gradually add the milk. Bring to the boil, stirring until the sauce is thickened. Add the cream and heat the sauce through. Remove from the heat, add the sherry.
- Pour the sauce over the scallops and garnish with lemon slices.