Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Elegantly Spirited Scallops |
Seafood-4033 |
| Ingredients |
| 1/2 |
cup dry sherry |
| 1 1/2 |
cups water, divided |
| 1 |
pound Florida bay scallops, if you use sea scallops quarter them |
| 1/2 |
teaspoon salt |
| 1/8 |
teaspoon cayenne pepper |
| 1 |
medium onion, chopped |
| 1 |
large garlic clove, minced |
| 3 |
tablespoons butter, divided |
| 1/2 |
pound fresh mushrooms, sliced |
| 1 |
tablespoon fresh parsley, chopped |
| 2 |
tablespoons lemon juice |
| 2 |
tablespoons flour |
| 1/2 |
cup heavy cream, heated |
| 1/2 |
cup Gruyere cheese, grated |
| 1/4 |
cup Parmesan cheese |
| |
paprika to taste |
| |
|
| Preparation |
| Bring sherry and 1/2 cup water to a boil in a
2-quart saucepan. Add scallops, salt and
pepper. Poach for 5 to 7 minutes. Remove scallops, to a 2-quart
casserole or individual
baking dishes, draining and reserving the liquid. Saute onion
and garlic in 1 tablespoon
butter for 3 to 5 minutes. Add mushrooms and parsley and saute an
additional 3
minutes. Add remaining cup of water and lemon juice to garlic,
onions, mushrooms and
parsley, bring to a boil. Drain and set aside. Melt remaining
butter. Add the flour
stirring constantly and cook for 1 to 2 minutes. With a wire
whisk, blend in reserved
poaching liquid and cook until sauce thickens. Add vegetable
mixture and hot cream.
Season to taste if necessary. Pour sauce over scallops. Top
with Gruyere and Parmesan
cheeses and paprika. Cover and refrigerate or bake immediately
in 350-degree F oven for
30-40 minutes or until golden and bubbly.
Yield
4 dinner servings or 6-8 appetizer servings |
|
Look for "Fresh from Florida" ingredients
at your local store. |
