Ingredients Jump to Instructions ↓

  1. Chicken Scallops

  2. 6 oz. (175 g) dried short cut macaroni or other pasta shapes

  3. 3 Tbsp ( 45 ml) vegetable oil plus extra for brushing

  4. 1 medium onion, finely chopped

  5. 3 slices unsmoked lean bacon, chopped

  6. 4 oz. (115 g) button mushrooms, thinly sliced or chopped

  7. 6 oz. (175 g) diced cooked chicken

  8. 6 fl. oz. (175 ml) creme fraiche

  9. 4 Tbsp (60 ml) dry bread crumbs

  10. 2 oz. (25 g.) grated sharp cheddar cheese

  11. salt and pepper to taste

  12. flat leaf parsley to garnish

  13. Cook the pasta in a large pan of boiling salted water to which you

  14. have added 1 Tbsp .( 15 ml) oil. when the pasta is tender, but

  15. still firm to the bite, drain in a colander return to the pan and cover. Heat the remaining oil in a pan over medium heat and saute

  16. the onion until translucent. Add the chopped bacon and mushrooms

  17. 3 to 4 minutes. Stir

  18. in the pasta, chicken, creme fraiche, and season to taste with salt

  19. and pepper. Brush 4 large, clean scallop shells with oil. Spoon

  20. in the chicken mixture and smooth the surface to make neat mounds.

  21. Mix together bread crumbs and cheese and sprinkle over the shells.

  22. Press the topping lightly into the chicken mixture and cook under

  23. 4 to 5 minutes until golden brown

  24. and bubbly. Garnish with parsley Serve immediately.

  25. Served in scallop shell this makes a stylish presentation for a

  26. dinner party first course or a light lunch. I serve this to non-fish

  27. lovers but scallops can be used in place of chicken, as this recipe

  28. is much like Coq-Ile-St.Jacque. If you don't have scallop shells

  29. it can be made in a casserole dish. Can be made a day ahead adding

  30. the crumbs and cheese just before broiling.


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