Baked Scallops Recipe
If you are looking out for an easy, but extremely delicious seafood dish, this Baked Scallops are a must try. Cooked in no time, this is a wonderful recipe good enough to be served on special occasions.
Ingredients
1 cup dry white wine
1 cup water
1 teaspoon salt
Herb bouquet (4 sprigs parsley, 1 sprig thyme, 1/2 bay leaf in cheese cloth)
2 pounds scallops, washed
2 cans (4-ounce) sliced mushrooms, drained
1/4 cup minced onions
1 tablespoon minced parsley
3 tablespoons butter or margarine
2 tablespoons water
1 teaspoon lemon juice
1/4 cup butter or margarine
1/4 cup flour
2 egg yolks, slightly beaten
1/4 cup heavy cream
1/2cup dry bread crumbs
Directions
Combine wine, water, salt, herb bouquet in sauce pan; bring to a boil.
Add scallops; cover; simmer 10 minutes or until tender.
Remove herb bouquet; drain scallops; reserve liquid.
Cut scallops' in quarters; set aside.
Combine mush- rooms, onions, parsley, butter, water, lemon juice; cover pan; simmer 5-10 minutes; add to scallops.
Melt 1/4 cup butter in sauce pan; stir in flour; add reserved liquid, blending thor- oughly.
Cook over low heat, stirring constantly until thick- ened.
Blend egg yolks and cream together; gradually blend in white sauce; add scallops.
Make eight individual foil casse- roles using two aluminum foil squares for each.
Pour scallop mixture into foil casseroles; sprinkle top with crumbs.
Place foil casseroles on baking sheet; bake in hot oven (450°F), 8-10 minutes or until golden brown.
Add scallops; cover; simmer 10 minutes or until tender.
Remove herb bouquet; drain scallops; reserve liquid.
Cut scallops' in quarters; set aside.
Combine mush- rooms, onions, parsley, butter, water, lemon juice; cover pan; simmer 5-10 minutes; add to scallops.
Melt 1/4 cup butter in sauce pan; stir in flour; add reserved liquid, blending thor- oughly.
Cook over low heat, stirring constantly until thick- ened.
Blend egg yolks and cream together; gradually blend in white sauce; add scallops.
Make eight individual foil casse- roles using two aluminum foil squares for each.
Pour scallop mixture into foil casseroles; sprinkle top with crumbs.
Place foil casseroles on baking sheet; bake in hot oven (450°F), 8-10 minutes or until golden brown.
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