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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 8 |
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For a formal dinner, try my elegant scallop recipe as a first course. The buttery scallops are served in a rich, creamy sauce.Jane Rossen, Binghamton, New York Ingredients:
2 cups water |
16 sea scallops (about 2 pounds) |
1 teaspoon salt |
1-1/2 cups thinly sliced fresh mushrooms |
2 shallots, finely chopped |
1/4 cup butter, cubed |
sauce: |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
3/4 cup 2% milk |
2 tablespoons grated parmesan cheese |
2 tablespoons sherry |
1/2 teaspoon salt |
1/4 teaspoon lemon juice |
1/4 teaspoon pepper |
1/8 teaspoon grated lemon peel |
8 scallop shells |
1/3 cup dry bread crumbs |
2 tablespoons butter, melted |
Directions:
1. Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, for 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid.
2. Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from the heat and set aside.
3. For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, sherry, salt, lemon juice, pepper and lemon peel; add to skillet.
4. Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 8-12 minutes or until crumbs are golden brown. Yield: 8 servings.
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