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Baked Scallops

Western.Chefs's picture
Ingredients
  Scallops 8 Large, cleaned
  Salt and pepper 1
  Cayenne pepper 1
  White wine 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Lemon 1⁄2
  Butter 3 1⁄2 Tablespoon
  Mushrooms 1⁄2 Pound, sliced
  Flour 1 1⁄2 Tablespoon
  Cream 1⁄2 Cup (8 tbs)
  Gruyere cheese 2⁄3 Cup (10.67 tbs), grated
Directions

Preheat the oven to 375°F (190°C).
Put the scallops in a saucepan with the wine, water and a squeeze of lemon juice and simmer for 5 minutes.
Drain the scallops; strain and reserve the cooking liquid.
Cut each scallop into quarters.
Melt 2 tablespoons of the butter in a frying pan and fry the mushrooms for 2 to 3 minutes.
Melt the remaining butter in a saucepan.
Stir in the flour to make a roux.
Remove the pan from the heat and gradually pour in the cooking liquid, stirring constantly.
Bring to a boil and cook for 5 minutes.
Stir in the cream and boil until the sauce is thick and syrupy.
Season to taste with salt, pepper and cayenne.
Mix the scallops and mush- rooms into the sauce.
Divide the mixture between 4 scallop shells.
Sprinkle the cheese on top.
Put the shells on a baking sheet and bake on the top shelf of the oven for 10 to 15 minutes or until golden brown and bubbling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Scallop
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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