Recipe

Digby Scallops In Wine Sauce From Nova Scotia Recipe


Digby Scallops In Wine Sauce From Nova Scotia Recipe
Add Step-by-Step Photos 		Mystic_river1 / All my dishes
1 year, 11 months ago
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!
Prep:10m Cook:30m Servings:4

Mystic_rive




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Ingredients
  • 1 cup Jotr Reisling Vidal wine
  • bay leaf
  • peppercorns
  • 1 lb scallops
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 c grated cheese (guyere, cheddar)
  • 1 1/2 cups whipping cream
  • 2 egg yolks beaten
  • dash of lemon pepper
  • 1/2 cup buttered bread crumbs

Directions
  1. poach scallops in wine with bay leaf and peppercorns
  2. only until they begin to turn opaque
  3. do not overcook or they will become tough.
  4. Set aside.
  5. reduce stock to 1/2 c.
  6. Melt butter in saucepan and add flour
  7. stirring over medium heat for 2 minutes.
  8. Add whipping cream and grated cheese to the roux mix and stir.
  9. Remove a few spoonfuls of sauce and add to the beaten egg yoks.
  10. Mix well and return to cream sauce mixture.
  11. Add the reduced stock , scallops and lemon pepper.
  12. Heat gently, stirring frequently DO NOT BOIL.
  13. Pour into casserole dish or ramekins and top with buttered breadcrumbs and pop under broiler briefly until lightly browned.

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