The Herald
·Jul 2026
Scallop thermidor recipe: A twist on a classic
A chef offers a rich scallop thermidor recipe that adapts the classic lobster version, emphasizing fresh scallops and careful cooking. The method details preparing the shells, making a cream-based thermidor sauce, searing the scallops, assembling in shells with cheese, and finishing under the grill. The dish serves two to four people, can be prepared partly in advance, and is suggested with bread or salad.