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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A la Parisienne - popular version of a traditional baked scallop recipe Ingredients:
1 lb deep sea scallops |
2 tablespoons minced onions |
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon lemon juice |
3/4 teaspoon salt |
1/8 teaspoon marjoram leaves |
1 dash paprika |
3/4 cup dry white wine |
1 1/2 cups mushrooms, coarsely chopped |
1/3 cup butter or 1/3 cup margarine |
1/4 cup flour |
1 cup whipping cream |
2 teaspoons fresh snipped parsley |
1 tablespoon butter or 1 tablespoon margarine |
1/3 cup breadcrumbs |
Directions:
1. If using large scallops, cut into 3 or 4 pieces.
2. In med. saucepan, cook and stir onion in butter until tender.
3. Add scallops, lemon juice, salt, marjoram leaves, paprika, and wine; simmer uncovered 10 minutes.
4. Add mushrooms; simmer 2 minutes longer.
5. Drain liquid from scallop mixture; set aside.
6. Melt 1/3 cup butter in medium saucepan over low heat.
7. Stir in flour.
8. Cook over low heat until mixture is smooth and bubbly.
9. Remove from heat; Stir in reserved liquid and cream.
10. Heat to boiling, stirring constantly.
11. Boil and stir for 1 minute, then add parsley.
12. Reserve 1/2 cup sauce; Add the rest to the scallop and mushroom mixture.
13. Heat through, stirring often.
14. Spoon scallop mixture into six individual baking dishes; spread each with 1 tbs.
15. reserved sauce.
16. Melt 1 tbs. butter in small skillet; add bread crumbs, stirring until brown.
17. Place baking dishes on baking sheet.
18. Set oven to broil ; broil dishes 6 inches from heat 5 to 8 minutes or until bubbly and brown.
19. Sprinkle crumbs over the tops and serve.
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