How to make it

  • Butter 4 large ramekins. Place on baking sheet.
  • Combine scallops, sliced onions, sliced lemons bay leaf wine and water. Bring to a simmer and poach the scallops until firm – 3 minutes. Remove scallops with a slotted spoon.
  • Strain the scallop water into a clean container,
  • In a sauté pan, melt 1 T butter over medium high heat.
  • Add shallots and garlic, cook stirring for 30 seconds.
  • Add mushrooms and sauté for r minutes.
  • Remove with a slotted spoon.
  • Add 2 T butter over medium heat.
  • Add flour and cook stirring constantly for 2 minutes to a light roux.
  • Slowly add poaching liquid, stirring constantly until thickened about 2 minutes.
  • Add milk first and stir until thoroughly mixed, stir in the salt, pepper and cayenne, Whisk well, and then add the lemon juice.
  • Bring to a boil for one minute.
  • Add parsley, green onions simmer for 1 minute.
  • Add cream and Gruyere; stir well and remove from heat.
  • Fold in scallops and mushrooms and pour into ramekins.
  • In a small bowl, combine the bread crumbs, butter, salt, garlic powder, cayenne, oregano, paprika, thyme,black pepper and onion powder. Sprinkle over the scallops/mushrooms and then finish with the Parmesan.
  • Run under broiler until just crisp and brown, being careful not to overcook about 1-2 minutes.
  • Serve immediately.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes