cheesy scallops in the shell
Cheesy scallops topped with melted cheese
Photo by Clair Irwin

From The Seafood Shack – Food & Tales from Ullapool

by Kirsty Scobie & Fenella Renwick

Honestly, if you love scallops and you love cheese this is a must-do recipe! It is also a great crowd pleaser so perfect if you’ve got pals over
for dinner.

Serves 4


  • 16 scallops, shucked
  • glug of vegetable oil
  • a small handful of parsley, chopped
  • 4 lemon wedges
  • salt and black pepper
For the cheese sauce:
  • 50g butter
  • 1 tbsp plain flour
  • 1/2 vegetable stock cube
  • 300ml whole milk
  • 200g cheese, grated, plus extra for the top (we use a mix of Parmesan and Gruyère)

Also, 8 curved scallop shells, cleaned

How to make your Cheesy Scallops

Make your cheese sauce first. Melt your butter in a pan on a medium heat, then stir in your plain flour and the crumbled stock cube. Cook this off for a few minutes, stirring constantly so the flour doesn’t burn. Slowly pour in the milk, constantly whisking until you have a thick, smooth white sauce. There are no rules so add more or less milk depending on how thick you like your cheese sauce. Now stir in your cheese and keep on a low heat until it has melted.

Set your grill to a high heat. Dry the scallops well on kitchen roll to stop them spitting when you add them to the pan. Put the frying pan on a high heat and add the oil. When it’s good and hot, put in the scallops. You want to hear them sizzle – if they don’t, your oil isn’t hot enough. Don’t move them around in the pan, just let them fry for a minute and get a nice caramel colour. Season, then flip them over, season again and cook for a minute on the other side.

Now place two scallops in each shell and pour over some of the cheese sauce. Finish with some grated Parmesan, then put under the hot grill on a baking tray until the cheese starts to brown and caramelise. Serve with some chopped parsley and a wedge of lemon.

Buy The Seafood Shack – Food & Tales from Ullapool here

new cookbooks for Autumn 2020
First copies of our new cookbooks for Autumn 2020

The most exciting day in any publishers week – next to publication day – is when the advances arrive. The first copies of Tomorrow’s Kitchen and The Seafood Shack – Food & Tales from Ullapool arrived on our doorstep this week, and the excitement in the office was palpable. Don’t take our word for how beautiful these cookbooks are: pre-sales are now open for both titles over at so be the first to get your hands on a copy.

Launch Events

Well, Covid ain’t gonna put paid to all our plans. We have a glorious array of online events organised so you the reader can meet the authors and will let you know in the next few weeks how you can get involved. And keep your eyes out in the press for features and interviews about our cookbooks. In the meantime you can find out more about our collaborators on Tomorrow’s Kitchen here and meet the people behind the Seafood Shack here. We’ll see you in the kitchen very soon.