You are here

Bechamel Sauce With Scallop Liquid

admin's picture
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Scallop liquid 1⁄2 Cup (8 tbs)
  Egg yolk 1

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: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 670 Calories from Fat 426

% Daily Value*

Total Fat 48 g74.3%

Saturated Fat 28.8 g144.2%

Trans Fat 0 g

Cholesterol 304.4 mg101.5%

Sodium 103.4 mg4.3%

Total Carbohydrates 47 g15.6%

Dietary Fiber 1.2 g4.9%

Sugars 12.1 g

Protein 15 g29.4%

Vitamin A 31.4% Vitamin C

Calcium 29.2% Iron 14.3%

*Based on a 2000 Calorie diet

Bechamel Sauce With Scallop Liquid Recipe