Steps:
- Preheat the broiler. Lightly butter the insides of 4 large ramekins and place on a baking sheet. Set aside. In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate.
- In a clean large saute pan or medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring, until tender, about 4 minutes. Remove with a slotted spoon.
- Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Gruyere, stir well, and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins.
- In a small bowl, combine the bread crumbs, butter and Essence. Sprinkle over the scallop mixture and top with the Parmesan. Run under the broiler until just crisp and brown, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Sakiv islam
[email protected]This was my first time making this dish and it turned out great! The scallops were cooked perfectly and the sauce was delicious. I will definitely be making this again.
Blessing Ose
[email protected]I made this dish for a dinner party and everyone loved it. The scallops were cooked to perfection and the sauce was so flavorful. I would definitely recommend this recipe.
Michelle Gecan
[email protected]This was a delicious and easy dish to make. The scallops were cooked perfectly and the sauce was so flavorful. I will definitely be making this again!
umair butt
[email protected]I've made this dish several times and it's always a hit. The scallops are cooked perfectly and the sauce is so flavorful. I usually serve it with a side of pasta.
K DEE
[email protected]This is a great recipe. The scallops are cooked perfectly and the sauce is delicious. I will definitely be making this again.
shawn clark
[email protected]I love this recipe! The scallops are always cooked perfectly and the sauce is so flavorful. I usually serve it with a side of rice.
Alicia Mitch
[email protected]This was a great recipe. The scallops were cooked perfectly and the sauce was delicious. I will definitely be making this again.
Vanessa Higa
[email protected]I made this dish for a dinner party and everyone loved it. The scallops were cooked to perfection and the sauce was so flavorful. I would definitely recommend this recipe.
Afroja Islam
[email protected]This was my first time making this dish and it turned out great! The scallops were cooked perfectly and the sauce was delicious. I will definitely be making this again.
Md Rahi
[email protected]I've made this dish several times and it's always a hit. The sauce is so creamy and flavorful, and the scallops are cooked perfectly. I usually serve it with a side of rice or pasta.
Graham Dirks
[email protected]This was a delicious and easy dish to make. I used frozen scallops and they turned out great. I also added a little bit of white wine to the sauce and it really enhanced the flavor. Will definitely make this again!