0 recipes from contoocook and beyond


l-l/2 lbs. fresh scallops
l cup dry white wine
l/4 cup snipped parsley
l/2 tsp. salt
5 tbsps. butter
4 oz. mushroms, sliced (about 2 cups)
2 shallots or green onions, chopped
3 tbsps. flour
l/2 cup half & half
l/2 cup shredded Swiss cheese
l cup soft bread crumbs
2 tbsps. margarine or butter
If scallops are large, cut into l” pieces. Place scallops, wine,
parsley & salt in 3-qt. saucepan. Add just enough water to cover
scallops. Heat to boiling. Reduce heat. Simmer, uncovered, until
scallops are tender, about 8 mins. Remove scallops with slotted
spoon. Reserve liquid. Heat reserved liquid to boiling. Boil until
reduced to l cup. Strain and reserve. Heat 2 tbsps. butter in 3-qt.
saucepan until melted. Cook and stir mushrooms & shallots in butter
until tender, 5 to 6 mins. Remove from pan. Add 3 tbsps. butter.
Heat until melted. Remove from heat. Stir in flour. Cook over low
heat, stirring constantly, until smooth & bubbly. Remove from heat.
Stir in reserved liquid. Cook & stir l min. Stir in half & half,
scallops, mushrooms, shallots & l/4 cup cheese. Heat until hot. Toss
breadcrumbs inmelted butter. Lightly brush 5 or 6 baking shells or
ramekins with butter. Divide scallops mixture among baking shells.
Sprinkle with remaining chese and the crumbs. Set oven control to
broil or 550F. Broil 5″ from heat until crumbs are toasted, 3 to
5 mins.
Serves 6.

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