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Scallops In Cheese Sauce

  Olive oil 2 Tablespoon
  Carrot 1 , julienned
  Green onion 1 , chopped
  Chicken stock/Canned chicken stock 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  Butter 2 Tablespoon (To Cook With Flour For A Moment To Form A Roux)
  Chopped fresh basil 1⁄2 Tablespoon
  Chopped parsley 1⁄2 Tablespoon
  Freshly grated parmesan cheese/Romano cheese 1 Tablespoon
  Dry sherry 3 Tablespoon
  Ground black pepper To Taste
  Scallops 1 Pound
  Coarsely grated swiss cheese 1⁄2 Cup (8 tbs)
  Salt To Taste

Heat a large frying pan and add the oil.
Saute the carrot sticks and green onion for 2 minutes.
Add the chicken stock and wine.
Simmer for 5 minutes.
Add the roux, stirring until thickened.
Add the basil, parsley, Parmesan, and sherry.
Taste the sauce for salt and pepper.
Be careful, you should need little.
Remove the sauce from the heat and add the scallops.
Divide the mixture among 6 scallop shells and sprinkle on the cheese.
Broil under high heat for just a few minutes, until the cheese begins to brown.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Scallops In Cheese Sauce Recipe