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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound fresh bay scallops |
1/2 teaspoon salt |
3/4 cup thinly sliced fresh mushrooms |
2 tablespoons finely chopped onion |
1/4 cup butter or margarine, divided |
2 tablespoons all-purpose flour |
1 1/2 cups milk |
2 tablespoons grated parmesan cheese |
2 tablespoons sherry |
1/2 teaspoon grated lemon rind |
1/4 teaspoon lemon juice |
1/4 teaspoon salt |
dash of pepper |
1/4 cup soft breadcrumbs |
1 tablespoon butter or margarine, melted |
fresh parsley sprigs |
lemon wedges |
Directions:
1. Combine scallops and cold water to cover in a large saucepan. Let stand 1 hour. Drain and rinse scallops. Return to saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain; sprinkle with 1/2 teaspoon salt. Cover and set aside.
2. Sauté mushrooms and onion in 2 tablespoons butter until tender. Stir in scallops. Cover and set aside.
3. Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in cheese, sherry, lemon rind and juice, remaining salt, and pepper. Cook sauce 1 minute.
4. Add 1 cup sauce to scallop mixture. Spoon scallop mixture evenly into 4 scallop shells. Spoon remaining sauce evenly over scallop mixture.
5. Combine breadcrumbs and melted butter; sprinkle evenly over scallop mixture. Bake at 375° for 20 minutes or until lightly browned. Garnish with parsley and lemon wedges.
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