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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe comes from the Big Book of Appetizers cookbook. If you are lucky enough to have some scallop shells (think garage sale. ) they make the best presentation of the tender briny scallops in rich cream sauce served in the beautiful shells. If you haven't seen scallop shells at a garage sale lately, any gratin dishes or ramekins will work just fine. Ingredients:
1 cup milk |
5 tablespoons unsalted butter, divided |
1 1/2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1 dash ground nutmeg |
1 dash fresh ground black pepper |
1 teaspoon sherry wine vinegar |
1/3 cup fresh breadcrumb |
1 lb diver scallops (about 12) |
1/3 cup gruyere cheese, grated |
Directions:
1. Heat the milk to a simmer in a small saucepan over medium-high heat.
2. While the milk is heating, melt 3 tablespoons of the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until foamy, about 3 minutes. Add the hot milk all at once while whisking. Stir the sauce until it is thick and bubbly. Remove from the heat and add the salt, nutmeg, black pepper, and sherry vinegar. Taste for seasoning and adjust if necessary. Let cool slightly before continuing.
3. Heat a medium skillet over medium heat and melt the remaining 2 tablespoons of butter. Remove the skillet from the heat and stir in the breadcrumbs to coat them evenly with the butter. Reserve.
4. Preheat the broiler and arrange an oven rack to the highest position.
5. Set out the shells (or ramekins) on a baking sheet. Arrange 2 scallops in each. Top each scallop with about 3 tablespoons of the sauce. Sprinkle some of the cheese over the sauce and top with a tablespoon or so of the buttered breadcrumbs. Broil the scallops for about 7 minutes. The sauce and cheese should be golden brown. The scallops should be tender and juicy, not overcooked. Carefully transfer the hot scallops in their shells (or ramekins) to a serving plate. Serve immediately.
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