• 30minutes
  • 255calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, D
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 3/4 lb mushroom , sliced

  3. 2 tomatoes , seeded and diced

  4. 3 lbs sea scallops

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon fresh ground black pepper

  7. 2 egg yolks

  8. 1 tablespoon water

  9. 2 tablespoons dry white wine

  10. 1 tablespoon minced shallot

  11. 3/4 cup sour cream

  12. 2 tablespoons Dijon mustard

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°.

  2. Heat a saute pan over medium-high heat, add the butter and when it stops foaming, add the mushrooms and saute until they are tender and any juices they release have cooked away, about 5 minutes; transfer to an ovenproof dish and spread in an even layer, then top with the tomatoes; arrange the scallops on the mixture and season with salt and pepper.

  3. Bring about a 1/2 inch of water to a simmer in a large saucepan; mixtogether the egg yolks, 1 tablespoon water, wine and shallots in a stainless steel mixing bowl; set the bowl over the simmering water and whisk constantly until a thick foam forms, about 8 minutes; remove the bowl from the heat, fold in the sour cream and mustard and spoon over the scallops.

  4. Place dish in the oven and bake until the scallops are nearly cooked through, about 6-8 minutes; if the top is not browned, broil the scallops just long enough to make the top golden brown, 1-2 minutes.

  5. Serve at once.


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