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Point Judith Scallops

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  Scallops 1 Pound (Fresh Or Frozen)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Minced onion 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Half and half 1 1⁄2 Cup (24 tbs)
  Egg yolks 4 , beaten
  Thyme leaf 1⁄2 Teaspoon
  Basil leaves 1⁄4 Teaspoon
  Fresh bread crumbs 1⁄2 Cup (8 tbs)
  Grated swiss gruyere cheese 1⁄3 Cup (5.33 tbs)
  Paprika 1⁄4 Teaspoon
  Melted butter/Margarine 1 Tablespoon

Thaw frozen scallops.
Remove shell particles; wash.
Melt 1/4 cup butter in skillet.
Add scallops and mushrooms; cook 3 to 4 minutes, until scallops are done.
Divide scallops and mushrooms among 6 individual shells or ramekins.
Melt 1/4 cup butter in small saucepan.
Add onion; cook until tender.
Stir in flour and salt.
Gradually stir in half-and-half; cook until thickened, stirring constantly.
Add a little hot sauce to egg yolks; add to remaining sauce, stirring constantly.
Heat just until thickened.
Stir in thyme and basil.
Spoon sauce over scallops.
Combine crumbs, cheese, paprika, and 1 tablespoon butter; sprinkle on sauce.
Place shells on baking tray.
Bake in 400°F oven 10 to 15 minutes, until hot and bubbly.

Recipe Summary

Side Dish

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