Point Judith Scallops
|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|
|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)|
|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 400Â°F oven 10 to 15 minutes, until hot and bubbly.