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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Ingredients:
1/2 pound butter |
2 cups diced onions |
1/2 pound all-purpose flour |
3/4 gallon water |
2 cups white wine |
1/4 pound clam base |
1/2 cup chopped fresh parsley leaves |
1/4 cup chopped fresh dill |
4 bay leaves |
1/3 cup half-and-half, to taste |
60 bay scallops |
Directions:
1. In heavy-bottomed stockpot large enough to hold entire recipe, melt butter over medium flame.
2. Add onions and saute until translucent, about 5 minutes. Add the flour and stir to make a roux. Cook for 5 minutes over low flame, stirring constantly. Be careful not to allow the roux to brown.
3. Slowly incorporate the water while stirring with a whisk to avoid lumps. Add wine, clam base, parsley, dill, and bay leaves. Simmer for 30 to 45 minutes over low heat. Whisk in desired amount of half-and-half. Add the scallops and slowly poach just until they begin to turn opaque and firm, about 3 minutes. Be careful not to overcook scallops.
4. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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