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The Sauce in This Rich, Filling Scallop Dish Could "Make a Piece of Cardboard Delicious"
Source:
Salon.com
Ingredients
1 1/2 pounds scallops
2 shallots, finely minced (or a combination of shallots and green onions, about 3 to 4 tablespoons)
1 cup fresh mushrooms, sliced thin
2 cloves garlic, finely minced
1 cup dry white wine or vermouth
1 lemon
1 bay leaf
1/4 cup fresh parley, chopped
2 to 3 sprigs fresh thyme
1/2 teaspoon salt
1/8 teaspoon pepper
4 tablespoons butter
1/3 cup flour
1 cup broth
1/2 cup cream
1 egg yolk
1/8 teaspoon nutmeg
Dash of white pepper
2/3 cup Parmesan cheese, divided
1 cup bread crumbs
Directions
1
Heat oven to 350F and butter a 9X9 (2 quart) casserole dish or individual ramekins or scallop shells (available in kitchen shops) that hold 1/3 - 1/2 cup measures.
2
Clean scallops very well and pat dry with paper towels. (Optional: after rinsing in plain water, place in a milk bath while you prepare vegetables and herbs to remove any fishy odor or taste, then remove, rinse and pat dry)