casserole of scallops - fine company dish
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!
prep time
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds bay scallops
- 1 and 1/2 cups dry white wine
- 3 - shallots, minced
- 1/4 cup lemon juice
- 6 tablespoons butter
- - salt and freshly ground pepper to taste
- 2 cups heavy cream
- 3 - egg yolks
- 6 tablespoons grated gruyere cheese
How To Make casserole of scallops - fine company dish
-
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.
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Step 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.
-
Step 3Beat some of the sauce into the egg yolks, return to the sauce and mix well. Do not boil. Stir in remaining butter.
-
Step 4Pour sauce over the scallops and sprinkle with grated cheese. Run under the broiler to brown the top delicately. Sprinkle with parsley, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish
Category:
Seafood
Category:
Casseroles
Culture:
French
Tag:
#Quick & Easy
Keyword:
#easy
Keyword:
#Elegant
Keyword:
#Company
Keyword:
#shellfish
Ingredient:
Seafood
Method:
Stove Top
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