How to make it

  • Combine scallops, wine, salt, peppercorns, parsley, bay leaf, thyme, shallots and water in saucepan then bring to boil and cover and simmer 5 minutes.
  • Remove from heat and strain off liquid then put the liquid back on heat and boil it rapidly for about 10-minutes.
  • Pick scallops out from among the herbs and cut into small pieces and set aside.
  • Heat two tablespoons butter in a hot skillet then add mushrooms and sauté over low heat 8 minutes then drain and set aside.
  • Melt 3 tablespoons butter in saucepan and blend in flour.
  • Gradually add milk stirring constantly until mixture is thick and smooth.
  • Add reduced cooking liquid and cook stirring for one minute.
  • Beat egg yolks with cream in a bowl then beat in the hot sauce a little at a time then put sauce back in pan and cook stirring until slightly thickened.
  • Remove from heat and add lemon juice and cayenne.
  • Spoon the scallop mixture into eight buttered scallop shells or individual casseroles then spoon two tablespoons of the extra sauce into each shell and sprinkle with grated Swiss cheese and dot with remaining butter.
  • Broil six to eight inches from source for 4 minutes.

Reviews & Comments 1

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    " It was excellent "
    skyduchess ate it and said...
    This stuff is HEAVEN in a ramekin.

    I had this years ago on a boat with friends and there is nothing better. Thanks for sharing the recipe.

    An awesome glass of white wine is recommended.
    Was this review helpful? Yes Flag

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