How to make it

  • Place scallops,wine,parsley and salt in a saucepan,making sure scallops are covered.
  • Heat to boiling,reduce heat,simmer uncovered until scallops are tender,about 7 minutes.
  • Remove scallops and reserve liquid.
  • Heat liquid to boiling,boil and reduce to 1 Cup,strain and reserve.
  • Heat 2 Tablespoons butter in saucepan,cook and stir truffles and shallots until tender,about 6 minutes.
  • Remove from pan and add 3 Tablespoons butter,heat until melted
  • Remove from heat,stir in flour,cook stirring constantly until smooth.
  • Remove from heat,stir in reserved liquid,cook and stir about 1 minute.
  • Stir in the cream,scallops,truffles,shallots and 1/4 cup of the comte' heat until hot.
  • Toss bread crumbs in melted butter.
  • Lightly brush 6 copenhagen china shells with butter.
  • Divide scallop mixture among baking shells.
  • Sprinkle with remaining comte' and crumbs.
  • Set oven to broil.
  • Broil about 5" from heat until crumbs are toasted,about 5 minutes.

Reviews & Comments 8

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    " It was excellent "
    notyourmomma ate it and said...
    Wonderful recipe, really a taste treat. (even without the truffles) I used white button mushrooms and it was a wonderful dish.
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    " It was excellent "
    jenniferbyrdez ate it and said...
    I cantz afford white truffles, but, lovely recipe.
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    " It was excellent "
    gourmetana ate it and said...
    Oh my oh my! What a delicious combination! I want some of that right now :)
    Great recipe - *5*
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    " It was excellent "
    frodo ate it and said...
    white truffles,did some say white truffles? 5 pts
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    " It was excellent "
    cookingforfun ate it and said...
    Don't think it gets much better than that. Thanks and 5 from me
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