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casserole of scallops - fine company dish

(1 rating)
Recipe by
Martha Price
San Jose, CA

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!

(1 rating)
yield 6 serving(s)
cook time 15 Min
method Stove Top

Ingredients For casserole of scallops - fine company dish

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

How To Make casserole of scallops - fine company dish

  • 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.