Casserole of Scallops - Fine Company Dish
Sometimes I sprinkle chopped parsley over the top for a bit of color.
Yes, I know the "rule" about not combining fish or shellfish with cheese, but the Gruyere really complements the scallops!
Wonderful with pasta!
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- 2 lb
- bay scallops
- 1 and 1/2 c
- dry white wine
- shallots, minced
- 1/4 c
- lemon juice
- 6 Tbsp
- salt and freshly ground pepper to taste
- 2 c
- heavy cream
- egg yolks
- 6 Tbsp
- grated gruyere cheese
1Cook the scallops in a skillet with the wine, shallots, lemon juice, 3 tablespoons of the butter, and salt and pepper to taste. Simmer 6 - 8 minutes.
2Remove the scallops to a 2 and 1/2 to 3 quart casserole. Cook down the sauce in skillet to 1 cup, boiling it vigorously. Add the cream. Mix together well and simmer briefly.
3Beat some of the sauce into the egg yolks, return to the sauce and mix well. Do not boil. Stir in remaining butter.
4Pour sauce over the scallops and sprinkle with grated cheese. Run under the broiler to brown the top delicately. Sprinkle with parsley, if desired.