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Baked Scallops

New.Wife's picture
Ingredients
  Dry white wine 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Herb bouquet 1 (4 Sprigs Parsley, 1 Sprig Thyme, 1/2 Bay Leaf In Cheese Cloth)
  Scallops 2 Pound, washed
  Canned sliced mushrooms 8 Ounce, drained (2 Cans 4 Ounce Each)
  Minced onions 1⁄4 Cup (4 tbs)
  Minced parsley 1 Tablespoon
  Butter/Margarine 3 Tablespoon
  Water 2 Tablespoon
  Lemon juice 1 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Egg yolks 2 , slightly beaten
  Heavy cream 1⁄4 Cup (4 tbs)
  Dry bread crumbs 1⁄3 Cup (5.33 tbs)
Directions

GETTING READY
1. Preheat oven to 450°F.

MAKING
2. In a saucepan, mix water, wine, herb bouquet and salt and bring to boil.
3. Mix scallops and simmer, covering, for about 10 minutes or till scallops turn soft.
4. Take off the herb bouquet and keep the liquid aside after draining scallops.
5. Make quarters of scallops and keep aside.
6. Mix onions, mushrooms, butter, parsley, lemon juice and water. Cover and simmer for about 5 to 10 minutes. Stir in the scallops.
7. In a saucepan, melt butter. Add flour and reserved liquid and mix well.
8. Keep on low heat and continuously stirring, cook till the mixture thickens.
9. Beat in cream and egg yolks and slowly blend with white sauce. Stir in scallops.
10. Using 2 aluminum foil squares and prepare 8 single foil casseroles.
11. Add the scallop mixture and top with crumbs.
12. Take a baking sheet, arrange the foil casseroles and bake for about 8 to 10 minutes or till golden brown.

SERVING
13. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Scallop
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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