| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Seafood | 8 | Servings | |
INGREDIENTS
| 1 | lb | Scallops |
| 1 1/2 | c | Water |
| 3/4 | c | Dry white wine |
| 2 | Sprigs fresh parsley | |
| 1 | Bay leaf | |
| 1/2 | lb | Mushrooms; chopped |
| 1 | c | Finely chopped onion |
| 2 | tb | Sherry |
| 1 | ts | Lemon juice |
| 6 | tb | Butter |
| 3 | tb | Flour |
| 2 | Egg yolks | |
| 4 | tb | Whipping cream |
| 1 1/4 | ts | Salt |
| 1/4 | ts | White pepper |
| 1/2 | c | Bread crumbs |
INSTRUCTIONS
Combine scallops, water, wine, parsley and bay leaf in saucepan. Bring to a boil and cook over low heat for 5 minutes. Drain scallops, reserving liquid. In a saucepan, combine mushrooms, onion, sherry, lemon juice and 2 Tablespoons butter. Bring to a boil, cover and cook over low heat for 10 minutes. Strain and reserve liquid. Dice scallops and mix with mushroom/onion mixture. Set aside. Melt 3 Tablespoons butter in saucepan. Blend in flour. Add reserved liquids, stirring constantly to boiling point. Cook over low heat 3 minutes. Beat egg yolks and whipping cream in bowl. Add a little hot liquid, stirring. Then pour egg yolk and cream mixture into saucepan with liquids and cook until thickened (do not boil). Season with salt and pepper. Add scallops/onion/mushrooms. Mix well and spoon into 8 ramekins. Dot with butter and bread crumbs. Bake in 450° oven for 10 minutes. Yield: 8 servings. KENNETH E. CARLE STUTTGART, AR From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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