Creamy Scallops Parisienne
|Clam juice||1 Cup (16 tbs)|
|Chablis/Other dry white wine||1 Cup (16 tbs)|
|Minced green onions||2 Tablespoon|
|Bay scallops||1 1⁄2 Pound|
|Butter||5 Tablespoon, divided (1/4 Cup Plus 1 Tablespoon)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Egg yolks||2 , lightly beaten|
|Lemon juice||2 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Shredded swiss cheese||2 Ounce (1/2 Cup)|
Boil 3 ingredients in a large saucepan over medium heat.
Reduce heat, and add scallops; simmer 1 minute or until scallops are opaque and slightly firm.
Strain scallop mixture, reserving liquid; set scallops and onions aside.
Return liquid to saucepan.
Bring to a boil; cook, uncovered, 15 minutes or until liquid is reduced to 1 cup.
Melt 1/4 cup butter in a small, heavy saucepan over medium heat; add flour.
Cook 1 minute, stirring constantly with a wire whisk.
Gradually add reduced liquid and whipping cream, stirring constantly.
Cook, stirring constantly, an additional 2 minutes or until thickened and bubbly.
Gradually stir about one-fourth of hot mixture into beaten egg yolks; add to remaining hot mixture, stirring constantly.
Cook an additional minute or until thickened.
Remove from heat.
Add lemon juice, salt, and white pepper; stir well.
Combine scallop mixture and 1 cup sauce; stir well.
Spoon scallop mixture evenly into 6 lightly greased individual gratin dishes.
Spoon remaining 1 cup sauce evenly over scallop mixture.
Sprinkle evenly with cheese.
Dot tops evenly with remaining 1 tablespoon butter.
Bake at 375° for 15 minutes or until bubbly.