Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 2 tablespoons minced garlic

  3. 1 1/2 pounds scallops

  4. 1/4 cup dry white wine

  5. 1/2 cup tomato sauce

  6. 1 1/4 cups heavy cream

  7. 1 teaspoon minced fresh basil

  8. 1/2 teaspoon dried oregano

  9. 2 egg yolks salt and pepper to taste

  10. 2 tablespoons minced parsley

  11. 1 recipe cheese souffle with Gruyere cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375° F. Prepare a jelly roll pan for rolled souffle (see page 88). In a 9-inch skillet, melt the butter and saute the garlic for 1 minute, or until soft but not browned. Add the scallops and cook over high heat for about 1 minute, or until just barely under-cooked. With a slotted spoon, remove the scallops and set aside. Add the wine, tomato sauce, and 1 cup cream to the saucepan. Simmer 3 minutes. Stir in the basil and oregano. In a bowl, combine the egg yolks and remaining cream. Stir some of the hot sauce into the egg yolk mixture to warm it. Then add egg mixture to the sauce. Heat until lightly thickened, but do not boil. Correct seasoning with salt and pepper. Return scallops to the sauce. Prepare souffle mixture and bake as for a rolled souffle. Unmold, fill with some of scallop mixture, roll up, and place on a serving platter. Spoon remaining scallop mixture over souffle and serve immediately. The sauce can be prepared ahead, but be careful not to overcook the scallops when you reheat the sauce. Note: The scallop sauce can be served as a crepe filling or alone.


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