| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Main dish, Shellfish |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
(900 g) scallops |
| 2 |
c |
Champagne ("Brut", or "Extra Dry") or dry white wine |
| 2 |
tb |
(30 ml) shallots, finely chopped |
| 4 |
tb |
(60 ml) low-fat or non-fat sour cream |
| 2 |
tb |
(30 ml) flour |
|
|
Salt and freshly ground black pepper to taste |
| 4 |
tb |
(60 ml) dry bread crumbs. |
INSTRUCTIONS
Combine the Champagne and the shallots in a large saucepan (large enough to
hold the scallops) and bring to a boil over high heat. Reduce the heat to
medium and simmer until the amount of liquid is reduced by half. Add the
scallops and continue to cook over medium heat for 5 to 7 minutes, until
the contents of the pan almost reach a boil and the scallops have become
firm and white. The scallops should be under-done at this point. Remove the
scallops with a slotted spoon and place in an oven proof gratin dish,
quiche pan, or other shallow container. Thoroughly mix the flour with the
sour cream and add to the liquid remaining in the pan, stirring to combine
thoroughly. Bring the liquid to a boil and continue to boil over high heat
until it is the consistency of heavy cream. This may take from 2 to 5
minutes, depending on how much liquid the scallops gave up. Spoon the
liquid over the scallops, sprinkle with the bread crumbs, and place under a
pre-heated broiler until the bread crumbs have browned, 2 to 4 minutes.
Serve immediately. Serves 4 to 6, or 8 as an appetizer.
Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood
<jewel1@ix.netcom.com> on Sep 06, 1998
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