Creamy Scallops Parisienne |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup clam juice |
1 cup chablis or other dry white wine |
2 tablespoons minced green onions |
1 1/2 pounds bay scallops |
1/4 cup plus 1 tablespoon butter, divided |
1/4 cup all-purpose flour |
3/4 cup whipping cream |
2 egg yolks, lightly beaten |
2 teaspoons lemon juice |
1/2 teaspoon salt |
1/4 teaspoon ground white pepper |
1/2 cup (2 ounces) shredded swiss cheese |
Directions:
1. Bring first 3 ingredients to a boil in a large saucepan over medium heat. Reduce heat, and add scallops; simmer 1 minute or until scallops are opaque and slightly firm. Strain scallop mixture, reserving liquid; set scallops and onions aside. Return liquid to saucepan. Bring to a boil; cook, uncovered, 15 minutes or until liquid is reduced to 1 cup.
2. Melt 1/4 cup butter in a small, heavy saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add reduced liquid and whipping cream, stirring constantly. Cook, stirring constantly, an additional 2 minutes or until thickened and bubbly. Gradually stir about one-fourth of hot mixture into beaten egg yolks; add to remaining hot mixture, stirring constantly. Cook an additional minute or until thickened. Remove from heat. Add lemon juice, salt, and white pepper; stir well.
3. Combine scallop mixture and 1 cup sauce; stir well. Spoon scallop mixture evenly into 6 lightly greased individual gratin dishes. Spoon remaining 1 cup sauce evenly over scallop mixture. Sprinkle evenly with cheese. Dot tops evenly with remaining 1 tablespoon butter. Bake at 375° for 15 minutes or until bubbly.
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