Nero wolfe's baked scallops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dry white wine |
| 1 | cup | Water |
| 1 | Bay leaf | |
| 6 | Black peppercorns | |
| 1 | pounds | Bay scallops |
| 5 | tablespoons | Butter |
| 1 | tablespoon | Shallots: minced |
| 3 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| 1 | Sprig parsley | |
| 1 | pinch | Nutmeg |
| 2 | tablespoons | Chopped parsley |
| Butter | ||
| 1 | tablespoon | Lemon juice |
| ½ | cup | Fresh bread crumbs |
| ¼ | cup | Gruyere cheese: grated |
Directions
Heat oven to 350 F. In large saucepan, bring wine and water to boil. Add bay leaf, peppercorns and thoroughly cleaned scallops. Return to boil, reduce heat and simmer 3-4 min. Drain scallops, reserving broth. In small heavy-bottomed pan, melt 3 T of the butter and cook minced shallots until translucent but not browned. Add flour and stir constantly until it starts to turn golden. Gradually stir in 1 cup reserved hot broth. Continue to cook, stirring constantly, until sauce thickens. Add ½ teaspoon of the salt, sprig of parsley and nutmeg, and cook a few more min. Strain sauce into bowl. Add scallops, chopped parsley, lemon juice and remaining ½ teaspoon salt. Stir well. Butter 4 baking shells and divide scallop mixture evenly among them. Combine bread crumbs and grated cheese. Sprinkle over filled shells. Dot with remaining 2 T butter. Bake 20-25 min, or until tops are golden brown.
NOTE: May be prepared in a casserole, rather than the 4 baking shells.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 17, 1998