Digby Scallops in Wine Sauce from Nova Scotia
From mystic_river1 17 years ago
- 30 minutes to make
- Serves 4
On my one day trip from Bar Harbor Maine to Nova Scotia on THE CAT, a beautiful sleek black ferry, I got to take a bus trip on the Acadian coast and to eat what they are noted for SCALLOPS!!!! Here is what my supper was along with blueberry beer!
Ingredients
- 1 cup Jotr Reisling Vidal wine shopping list
- bay leaf shopping list
- peppercorns shopping list
- 1 lb scallops shopping list
- 2 tbsp butter shopping list
- 2 tbsp flour shopping list
- 1/2 c grated cheese (guyere, cheddar) shopping list
- 1 1/2 cups whipping cream shopping list
- 2 egg yolks beaten shopping list
- dash of lemon pepper shopping list
- 1/2 cup buttered bread crumbs shopping list
How to make it
- poach scallops in wine with bay leaf and peppercorns
- only until they begin to turn opaque
- do not overcook or they will become tough.
- Set aside.
- reduce stock to 1/2 c.
- Melt butter in saucepan and add flour
- stirring over medium heat for 2 minutes.
- Add whipping cream and grated cheese to the roux mix and stir.
- Remove a few spoonfuls of sauce and add to the beaten egg yoks.
- Mix well and return to cream sauce mixture.
- Add the reduced stock , scallops and lemon pepper.
- Heat gently, stirring frequently DO NOT BOIL.
- Pour into casserole dish or ramekins and top with buttered breadcrumbs and pop under broiler briefly until lightly browned.
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