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Scallops Casserole
2 pounds of bay scallops
1 1/2 cups of dry white wine
3 shallots, minced
1/4 cup of lemon juice RecipesFromScratch.com9/14/06
6 tablespoons of butter
salt and freshly ground pepper to taste
2 cups of heavy cream
3 egg yolks
6 tablespoons of grated Gruyere cheese
Cook the scallops in a skillet with the wine shallots, lemon juice, 3 tablespoons of the butter, and salt and pepper to taste. Simmer for 6 - 8 minutes. Remove the scallops to a 2 1/2 - 3 quart casserole. Cook down the sauce to 1 cup, boiling it vigorously. Add the cream. Mix together well and simmer briefly. Beat some of the sauce into the egg yolks, return to the sauce, and mix well. Do not boil. Stir in remaining butter. Pour sauce over scallops and sprinkle with grated cheese. Run under the broiler to brown the top delicately. Serves 6 |
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