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Nero Wolfe’s Baked Scallops

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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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