Ingredients Jump to Instructions ↓

  1. 1 pound bay scallops

  2. 1 small onion, sliced

  3. 1/2 lemon, sliced

  4. 1 bay leaf

  5. 1/2 cup dry white wine

  6. 1/2 cup water

  7. 3 tablespoons unsalted butter

  8. 2 tablespoons minced shallots

  9. 1/2 teaspoon minced garlic

  10. 6 ounces baby chanterelle mushrooms, stems trimmed and wiped clean

  11. 2 tablespoons all-purpose flour

  12. 1/2 cup milk

  13. 1 teaspoon fresh lemon juice

  14. 1/2 teaspoon salt

  15. 1/4 teaspoon ground white pepper Pinch cayenne

  16. 2 tablespoons minced parsley

  17. 2 tablespoons minced green onions

  18. 1/2 cup heavy cream

  19. 1/2 cup shredded Gruyere

  20. 1/2 cup fine dry bread crumbs

  21. 1 tablespoon melted butter

  22. 1 teaspoon Essence

  23. 1/4 cup grated Parmesan

Instructions Jump to Ingredients ↑

  1. Preheat the broiler. Lightly butter the insides of 4 large ramekins and place on a baking sheet. Set aside. In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate. † In a clean large saute pan or medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring, until tender, about 4 minutes. Remove with a slotted spoon. † Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Gruyere, stir well, and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins. † In a small bowl, combine the bread crumbs, butter and Essence. Sprinkle over the scallop mixture and top with the Parmesan. Run under the broiler until just crisp and brown, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately. † Yield : 4 servings


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