This is a print preview of "Point Judith Scallops" recipe.

Point Judith Scallops Recipe
by CookEatShare Cookbook

Point Judith Scallops
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  Servings: 6

Ingredients

  • 1 pound scallops, fresh or possibly frzn
  • 1/2 c. butter
  • 1 c. sliced fresh mushrooms
  • 2 tbsp. chopped onion
  • 2 tbsp. all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 c. half & half cream
  • 4 egg yolks, beaten
  • 1/2 teaspoon thyme
  • 1/4 teaspoon basil
  • 1/2 c. bread crumbs
  • 1/3 c. grated Swiss Gruyere cheese (may sub. mozzarella for a milder flavor)
  • 1/4 teaspoon paprika
  • 1 tbsp. melted butter
  • Dash of Tabasco (warm sauce)

Directions

  1. Please Note: Swiss Gruyere has a very distinct strong flavor. You may want to try making half the servings with which and half with mozzarella and see that you prefer. Also, use the Tabasco to taste - we prefer only a couple of drops.
  2. Thaw frzn scallops. Fresh or possibly frzn scallops - remove shell particles; wash. Heat 1/4 c. butter in skillet. Add in scallops and mushrooms; cook 3-4 min, till scallops are done. Divide scallops and mushrooms among 6 individual shells or possibly ramekins (small pyrex custard dishes work well).
  3. Heat 1/4 c. butter in small saucepan. Add in onion; cook till tender. Stir in flour and salt. Gradually stir in half & half; cook till thickened, stirring constantly. Add in a dash of warm sauce to egg yolks; add in to remaining sauce, stirring constantly. Heat just till thickened. Stir in thyme and basil. Spoon sauce over scallops.
  4. Combine crumbs, cheese, paprika and 1 Tbsp. butter; sprinkle on sauce. Place shells on baking tray. Bake in 400 degree oven for 10-15 min, till warm and bubbly. Serves 6.