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Ingredients
- 1 pound scallops
- 1 c. white wine
- Salt and pepper
- Bay leaf
- 2 shallots, chopped
- 2 T butter
- 1 T flour
- 1 c. heavy cream
- 2 T lemon juice
- 2 egg yolks
- 1/3 c. dry bread crumbs
Directions
- Serves 6. Wash scallops and drain. Put together wine, salt, pepper and bay leaf in saucepan and bring to boil. Add in scallops and poach 4 min till hard and meaty. Drain scallops and reserve wine.Stir shallots into wine and bring to boil. Continue boiling till liquid is reduced to 3-4 tbsp.
- In separate pan, heat butter, add in flour and stir till golden. Gradually add in cream and cooled wine sauce, stirring constantly. Bring to a boil, add in salt and pepper to taste. Stir in lemon juice. Remove from heat, add in egg yolks, stirring constantly.
- Place scallops in individual shells. Top with sauce, then bread crumbs. Broil 5 min. This may be prepared in advance, then reheated in a 350 degree oven for 10 min till bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 127 | 41% |
| Total Fat 14.45g | 18% |
| Saturated Fat 8.35g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 277mg | 12% |
| Potassium 473mg | 14% |
| Total Carbs 13.06g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.12g | 1% |
| Protein 21.06g | 34% |
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