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)|
|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|
|Coarsely grated swiss cheese||1⁄2 Cup (8 tbs)|
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.