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Cream Of Scallops

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Ingredients
  Clam juice 16 Ounce (About 2 Bottles)
  Butter/Margarine 1 Tablespoon
  Worcestershire 1⁄2 Teaspoon
  Celery salt 1⁄8 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Garlic salt 1⁄8 Teaspoon
  Scallops 3⁄4 Pound
  Egg yolks 2
  Heavy cream/Half and half, also called light cream 1 Cup (16 tbs)
  Chopped parsley/Chives 1 Tablespoon
Directions

Heat clam juice, butter or margarine, Worcestershire, dry mustard, garlic salt, and celery salt in a pan.
When just boiling, add cut-up scallops, and simmer gently about 3 minutes.
Beat egg yolks with heavy cream or half-and-half; stir a little of the hot clam juice into the cream; then gradually stir the cream mixture into the remaining hot clam juice.
Cook, stirring, about 1 minute, or just until liquid is slightly thickened.
Garnish with chopped parsley or chives.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood

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