Creamy Scallops Parisienne Recipe
Ingredients
| Clam Juice | 1 Cup (16 tbs) | |
| 1 cup Chablis or other dry white wine | ||
| Green onions | 2 Tablespoon, minced | |
| 1 1/2 pounds bay scallops | ||
| 1/4 cup plus 1 tablespoon butter, divided | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Whipping cream | 3/4 Cup (16 tbs) | |
| 2 egg yolks, lightly beaten | ||
| Lemon juice | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground white pepper | 1/4 Teaspoon | |
| Shredded Swiss cheese | 1/2 Cup (16 tbs) | |
Directions
Boil 3 ingredients in a large saucepan over medium heat.
Reduce heat, and add scallops; simmer 1 minute or until scallops are opaque and slightly firm.
Strain scallop mixture, reserving liquid; set scallops and onions aside.
Return liquid to saucepan.
Bring to a boil; cook, uncovered, 15 minutes or until liquid is reduced to 1 cup.
Melt 1/4 cup butter in a small, heavy saucepan over medium heat; add flour.
Cook 1 minute, stirring constantly with a wire whisk.
Gradually add reduced liquid and whipping cream, stirring constantly.
Cook, stirring constantly, an additional 2 minutes or until thickened and bubbly.
Gradually stir about one-fourth of hot mixture into beaten egg yolks; add to remaining hot mixture, stirring constantly.
Cook an additional minute or until thickened.
Remove from heat.
Add lemon juice, salt, and white pepper; stir well.
Combine scallop mixture and 1 cup sauce; stir well.
Spoon scallop mixture evenly into 6 lightly greased individual gratin dishes.
Spoon remaining 1 cup sauce evenly over scallop mixture.
Sprinkle evenly with cheese.
Dot tops evenly with remaining 1 tablespoon butter.
Bake at 375° for 15 minutes or until bubbly.
Reduce heat, and add scallops; simmer 1 minute or until scallops are opaque and slightly firm.
Strain scallop mixture, reserving liquid; set scallops and onions aside.
Return liquid to saucepan.
Bring to a boil; cook, uncovered, 15 minutes or until liquid is reduced to 1 cup.
Melt 1/4 cup butter in a small, heavy saucepan over medium heat; add flour.
Cook 1 minute, stirring constantly with a wire whisk.
Gradually add reduced liquid and whipping cream, stirring constantly.
Cook, stirring constantly, an additional 2 minutes or until thickened and bubbly.
Gradually stir about one-fourth of hot mixture into beaten egg yolks; add to remaining hot mixture, stirring constantly.
Cook an additional minute or until thickened.
Remove from heat.
Add lemon juice, salt, and white pepper; stir well.
Combine scallop mixture and 1 cup sauce; stir well.
Spoon scallop mixture evenly into 6 lightly greased individual gratin dishes.
Spoon remaining 1 cup sauce evenly over scallop mixture.
Sprinkle evenly with cheese.
Dot tops evenly with remaining 1 tablespoon butter.
Bake at 375° for 15 minutes or until bubbly.
Chef
