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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