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Point Judith Scallops Recipe
|Scallops||1 Pound (Fresh Or Frozen)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Minced onion||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Egg yolks||4 , beaten|
|Thyme leaf||1⁄2 Teaspoon|
|Basil leaves||1⁄4 Teaspoon|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Grated swiss gruyere cheese||1⁄3 Cup (5.33 tbs)|
|Melted butter/Margarine||1 Tablespoon|
Serving size: Complete recipe
Calories 2621 Calories from Fat 1695
% Daily Value*
Total Fat 192 g295.1%
Saturated Fat 97.8 g489%
Trans Fat 0 g
Cholesterol 1298.5 mg
Sodium 2045.4 mg85.2%
Total Carbohydrates 94 g31.4%
Dietary Fiber 2.2 g8.7%
Sugars 2.2 g
Protein 125 g249.9%
Vitamin A 128.1% Vitamin C 36.7%
Calcium 65.2% Iron 34.7%
*Based on a 2000 Calorie diet
Remove shell particles; wash.
Melt 1/4 cup butter in skillet.
Add scallops and mushrooms; cook 3 to 4 minutes, until scallops are done.
Divide scallops and mushrooms among 6 individual shells or ramekins.
Melt 1/4 cup butter in small saucepan.
Add onion; cook until tender.
Stir in flour and salt.
Gradually stir in half-and-half; cook until thickened, stirring constantly.
Add a little hot sauce to egg yolks; add to remaining sauce, stirring constantly.
Heat just until thickened.
Stir in thyme and basil.
Spoon sauce over scallops.
Combine crumbs, cheese, paprika, and 1 tablespoon butter; sprinkle on sauce.
Place shells on baking tray.
Bake in 400Â°F oven 10 to 15 minutes, until hot and bubbly.