Casserole of Scallops - Fine Company Dish

Martha Price

By
@Karenella

This has long been my "go-to" company dish. It is fairly easy and always turns out tasting great. It is creamy indulgence, and an elegant dish. Never fails to please!
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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Comments:

Serves:

6

Cook:

15 Min

Method:

Stove Top

Ingredients

2 lb
bay scallops
1 and 1/2 c
dry white wine
3
shallots, minced
1/4 c
lemon juice
6 Tbsp
butter
salt and freshly ground pepper to taste
2 c
heavy cream
3
egg yolks
6 Tbsp
grated gruyere cheese

Directions Step-By-Step

1
Cook 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.
2
Remove 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.
3
Beat some of the sauce into the egg yolks, return to the sauce and mix well. Do not boil. Stir in remaining butter.
4
Pour sauce over the scallops and sprinkle with grated cheese. Run under the broiler to brown the top delicately. Sprinkle with parsley, if desired.

About this Recipe

Course/Dish: Fish, Seafood, Casseroles
Main Ingredient: Seafood
Regional Style: French
Other Tag: Quick & Easy