Ingredients Jump to Instructions ↓

  1. 1/2 cup dry sherry

  2. 1 1/2 cups water (divided)

  3. 1 pound bay scallops

  4. 1/2 teaspoon salt

  5. 1/8 teaspoon cayenne pepper

  6. 3 tablespoons butter, divided

  7. 1 medium onion, chopped

  8. 1 large clove garlic, minced

  9. 1/2 pound fresh mushrooms, sliced

  10. 1 tablespoon chopped parsley

  11. 2 tablespoons lemon juice

  12. 2 tablespoons flour

  13. 1/2 cup whipping cream

  14. 1/2 cup shredded Gruyere cheese

  15. 1/4 cup grated Parmesan cheese

  16. 1/2 teaspoon paprika Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In a medium saucepan, bring sherry and 1/2 cup water to a simmer. Add scallops, salt and cayenne pepper. Poach for about 2 minutes, but do not cook the scallops the whole way through. Remove scallops, to a 2-quart casserole or individual baking dishes, draining and reserving the poaching liquid.

  2. In a medium saucepan over medium heat, melt 1 tablespoon butter, cook onion and garlic until soft, about 5 minutes. Add mushrooms and parsley, cook until mushrooms give up their liquid, about 3 minutes. Add remaining cup of water and the lemon juice, bring to a boil. Drain and set aside.

  3. Wipe out saucepan, over medium heat, melt remaining butter. Add flour, stirring constantly and cook for 1 to 2 minutes. With a wire whisk, blend in reserved poaching liquid and simmer until sauce thickens. Add vegetable mixture and cream, heat through. Season with salt and pepper. Pour sauce over scallops. Top with Gruyere, Parmesan and paprika. Bake for 20 to 30 minutes or until golden and bubbly.


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