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Bechamel Sauce With Scallop Liquid

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Ingredients
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Scallop liquid 1⁄2 Cup (8 tbs)
  Egg yolk 1
Directions

Melt butter, stir in flour, cook until smooth and bubbly.
Stir in milk and cook slowly, stirring constantly, until mixture thickens.
Stir in scallop liquid.
Beat egg yolk; pour sauce over egg yolk very slowly, stirring constantly.
Combine scallops, mushrooms and sauce.
Fill six scallop shells.
Sprinkle with buttered bread crumbs; brown under broiler; serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Interest: 
Party

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