Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml White wine

  2. 1 Thyme

  3. 4 tablespoons 60ml Butter

  4. 1/2 tablespoon 7 1/2ml Onion (small)

  5. 1/2 Bay leaf

  6. 1 Parsley sprig

  7. 3/4 lb 340g / 11oz Bay scallops

  8. 1/4 lb 113g / 4oz Fresh mushrooms - chopped

  9. 1 tablespoon 15ml Lemon juice

  10. 1 1/2 tablespoons 22ml Flour

  11. 1/2 cup 118ml Heavy cream

  12. 2 Egg yolks

  13. 1 Parmesan cheese

  14. 2 Dried bread/crumbs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Melt a small quantity of butter and stir with buttered bread crumbs. Drain and set aside. In medium saucepan, add 1/4 cup water, wine, thyme, 1 tbs butter, onion, bay leaf and parsley sprig. Add scallops and simmer 2-3 minutes. Strain broth and save, setting aside the scallops. In small frying pan, saute the mushrooms in 1 tbs butter, lemon juice, salt and pepper. After 5 minutes, remove mushrooms and strain butter mixture into reserved broth. Set aside the mushrooms. Heat water for Double Boiler to simmer. In Double Boiler, blend flour and 1 1/2 tbs butter. Add reserved broth. Add slowly egg yolks which have been beaten with the heavy cream. Blend well. Add scallops. Cook until thickened and smooth. Add mushrooms. Pile into oven bowls, top with buttered bread crumbs and good dash of parmesan cheese. Broil until browned.


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