Categories Milk/Cream Mushroom Shellfish Appetizer Bake Broil Quick & Easy Scallop White Wine Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 first-course servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Toast bread crumbs on a baking sheet in middle of oven until pale golden, 6 to 8 minutes, then toss with cheese.
- Simmer wine, water, onion, bay leaf, salt, and pepper in a 2 1/2- to 3-quart heavy saucepan, uncovered, 5 minutes, then add scallops and simmer, uncovered, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer scallops to a platter with a slotted spoon to cool, returning any onions to pan, then boil cooking liquid until reduced to about 1 cup, 8 to 10 minutes. Pour cooking liquid through a sieve into a bowl.
- Cook mushrooms in 2 tablespoons butter in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper.
- Whisk together cream and yolk in a heatproof bowl. Melt 2 tablespoons butter in cleaned 2 1/2- to 3-quart saucepan over moderately low heat, then add flour and cook roux, whisking, 2 minutes. Remove pan from heat and add reduced cooking liquid in a stream, whisking constantly. Return pan to heat and simmer, whisking, 1 minute. Pour sauce in a slow stream into cream mixture, whisking constantly, then pour sauce back into pan and simmer, whisking, 1 minute. Remove from heat and season with salt and pepper.
- Preheat broiler.
- Stir scallops and mushrooms into sauce, then divide among scallop shells or ramekins and sprinkle with bread crumb mixture. If using shells, spread kosher salt evenly in a large shallow baking pan, then nestle shells in salt. Dot scallops with remaining 2 tablespoons butter, then broil about 4 inches from heat until golden, about 2 minutes.
- Sprinkle with parsley.
- Available at Bridge Kitchenware (800-274-3435)
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Mahesh babu
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover scallops.
maddex africa
[email protected]This recipe is a must-try for any seafood lover. The scallops and mushrooms are cooked to perfection and the sauce is simply divine.
Nazir Hussan
[email protected]I'm not sure what I did wrong, but my scallops turned out rubbery.
Mbonge Taapopi
[email protected]I would definitely make this dish again. It's a great way to impress guests without spending a lot of time in the kitchen.
CutFN
[email protected]The recipe was easy to follow, but the sauce was a bit too heavy for my taste.
Bulmaro Ontiveros
[email protected]I tried this recipe for a special occasion dinner and it was a huge success. The scallops were perfectly cooked and the sauce was divine.
Maddie Price
[email protected]This recipe is a keeper! It's easy to make and always a crowd-pleaser.
Bizumugaba Eric
[email protected]I'm not a big fan of scallops, but I really enjoyed this dish. The sauce was so flavorful and the scallops were cooked perfectly.
Anawana Kumoyo
[email protected]This is one of my favorite recipes! I love the combination of scallops and mushrooms in a creamy sauce.
Usama Janjua
[email protected]The scallops were a bit overcooked, but the sauce was delicious.
aliza gillani
[email protected]I made this for my family last night and it was a hit! Everyone loved the delicate flavor of the scallops and the creamy sauce.
Nopita Tmg
[email protected]This dish was absolutely delicious! The scallops were cooked perfectly and the mushrooms were tender and flavorful. The white wine sauce was the perfect complement to the seafood and vegetables.