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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Rating:
★★★★★ 1 vote
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

Step-By-Step

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.

About this Recipe

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