| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dry white wine |
| 1 |
c |
Water |
| 1 |
|
Bay leaf |
| 6 |
|
Black peppercorns |
| 1 |
lb |
Bay scallops |
| 5 |
tb |
Butter |
| 1 |
tb |
Shallots: minced |
| 3 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1 |
|
Sprig parsley |
| 1 |
pn |
Nutmeg |
| 2 |
tb |
Chopped parsley |
|
|
Butter |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Fresh bread crumbs |
| 1/4 |
c |
Gruyere cheese: grated |
INSTRUCTIONS
Heat oven to 350 F. In large saucepan, bring wine and water to boil. Add
bay leaf, peppercorns and thoroughly cleaned scallops. Return to boil,
reduce heat and simmer 3-4 min. Drain scallops, reserving broth. In small
heavy-bottomed pan, melt 3 T of the butter and cook minced shallots until
translucent but not browned. Add flour and stir constantly until it starts
to turn golden. Gradually stir in 1 cup reserved hot broth. Continue to
cook, stirring constantly, until sauce thickens. Add 1/2 teaspoon of the
salt, sprig of parsley and nutmeg, and cook a few more min. Strain sauce
into bowl. Add scallops, chopped parsley, lemon juice and remaining 1/2
teaspoon salt. Stir well. Butter 4 baking shells and divide scallop mixture
evenly among them. Combine bread crumbs and grated cheese. Sprinkle over
filled shells. Dot with remaining 2 T butter. Bake 20-25 min, or until tops
are golden brown.
NOTE: May be prepared in a casserole, rather than the 4 baking shells.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 17,
1998
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