Ingredients
- 4 tablespoons butter
- 1 tablespoon finely chopped shallots
- 2 cups thinly sliced mushrooms
- Salt and freshly ground pepper to taste
- 1/2 cup dry white wine
- 1 pound sea or bay scallops
- 2 tablespoons flour
- 1/2 cup milk
- 1 cup plus 2 tablespoons heavy cream
- Pinch cayenne
Directions
Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.
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By melodyvano_5365347
Milan, IL
on January 01, 2010
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Made this last night for friends for New Year's Eve dinner. I used sea scallops and since I didn't have individual scallop dishes or ramekins, I put the mixture in a large glass shallow dish and put it under the broiler. I served it over fresh angel hair pasta. It was a huge hit! My guests asked for the recipe and my husband who is not keen on seafood at all, requested it for his birthday dinner coming up soon. It was easy and very flavorfull.
By laisaun
St. Cloud, MN
on July 01, 2009
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I have very little experience with cooking scallops and my husband had never had them before this dish. He loves them now and this recipe was easy to follow. I didn't use individual ramekins but put the whole mix into a casserole dish instead and it still came out perfect!
By akd727_11010968
Columbia, SC
on September 03, 2008
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this is by far one of the most elegant seafood recipes I've ever prepared. I used half an onion rather than shallots and I added fresh minced garlic to the mushrooms and onions while they were cooking. I didn't feel the extra two tablespoons of cream was necessary once the cream sauce had thickened, but the pinch of cayenne was just the added spice it needed - everyone noticed it and faved about just that little extra spice. It was elegant and delicate and I highly recommend this recipe. Plus I started cooking at 7:15 and dinner was served at 8:15. not bad!
Read all 16 reviews