| Melt 1 Tb butter in a heavy skillet and saute
mushrooms. Remove mushrooms and set aside. Add remaining 3 Tb
butter and the flour and cook together over medium heat 2-3
minutes, stirring constantly. |
| Combine the wine, water, parsley, peppercorns, thyme, bay
leaf and onion in a saucepan and bring to a boil. Boil 10 minutes,
strain and return liquid to the pan; add scallops, cover and
let simmer 3 minutes. Remove scallops and set aside. Bay scallops
can be served whole; the larger sea scallops should be sliced
into thirds across the grain. Reduce liquid to 1 cup; add butter-flour
mixture and whisk constantly until the mixture thickens. Stir
egg yolk into cream (or you can use evaporated skim milk for
a reduced fat version), add a little of the hot sauce, stir
into yolk mixture then stir back again into the hot sauce and
turn off heat. Stir in lemon juice, cayenne, mushrooms and scallops.
Divide into lightly greased scallop shells (6 servings, if an
appetizer) or 3 individual serving casserole dishes (if entrees).
Melt the butter and fry the bread crumbs in a small skillet.
Mix in the grated Parmesan. Sprinkle this mixture over the scallops.
With a pastry tube pipe a line of whipped potatoes around the
edges of the shell/dish. |
| Place in a 400 degree preheated oven and broil 2 to 4 minutes
until the topping is golden brown. |
| Recipe courtesy of
recipesource.com |
