| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy, Eggs | Swiss | Seafood | 1 | Servings |
INGREDIENTS
| 1 | cn | (10 1/2oz) chicken broth |
| 1 | c | Dry white wine |
| 2/3 | c | Water |
| 2 | tb | Minced shallots |
| 1 | Stalk celeru, cut into | |
| Thirds | ||
| 2 | Sprigs parsley | |
| 1 | Bay leaf | |
| 5 | Peppercorns | |
| 1/2 | ts | Salt |
| 1/4 | ts | Crushed thyme |
| 2 | lb | Bay scallops |
| 3/4 | lb | Fresh sliced mushrooms |
| 1/4 | c | Margarine |
| 1/3 | c | Flour |
| 3/4 | c | Milk |
| 2 | Beaten egg yolks | |
| 1/3 | c | Heavy cream |
| 1/3 | c | Shredded Swiss cheese |
INSTRUCTIONS
Combine chicken broth, wine, water, shallots, celery, parsley, bay leaf, peppercorns, salt & thyme in large saucepan; bring to boil. Reduce heat & let simmer, uncovered, 15 minutes: strain. Return liquid to saucepan; add scallops & mushrooms. Cover & simmer 5 minutes. Remove scallops & mushrooms; set aside. Quickly boil remaining liquid until reduced to 1 cup. Melt margarine inmedium sized saucepan; blend in flour & cook over low heat until mixture is smooth & bubbly. Remove from heat: gradually stir in milk & reduced liquid. Return to heat & bring to boil, stirring constantly; boil 1 minute. Remove from heat. Combine beaten egg yolks & heavy cream; gradually stir in 1/4 cup hot sauce. Quickly stir egg cream mixture back into remaining hot sauce; return to heat 30 seconds, stirring constantly. Remove excess liquid from scallops & mushrooms; pour sauce over scallops & mushrooms, stirring together gently. Spoon mixture into 8 scallop shells or shallow greased baking dishes; sprinkle with cheese. Place shells on broiler rack; broil 7" from heat until sauce is bubbly & top is lightly browned, about 5 minutes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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