| Written By Dae Thompson |
A fantastic seafood recipe for any occasion. Dae Thompson writes: “If you've ever vacationed on a seashore, you may have had this delightful, succulent dish as either an appetizer or main course... either way, it's a lovely dish.” This recipe brings to mind salty, misty air on the face, sail races at the Regatta and lovely times spent with family and friends. Enjoy and pass along.
1 pound Scallops**
4 tablespoons unsalted butter
1/2 cup sliced button mushrooms
3 tablespoons all purpose flour
1 cup dry white wine
2/3 cup water
2 parsley sprigs
4 whole black peppercorns
1 pinch dried thyme
1 bay leaf
1/2 cup shallots; or onion-chopped
1 egg yolk
1/2 cup heavy cream
Dash or two Hot Sauce or to taste
1 teaspoon lemon juice
Cayenne pepper to taste (about 1/8 tsp. is good)
1/2 cup dry Panko bread crumbs
1/4 cup grated Parmesan cheese
3 tablespoons unsalted butter
1 1/2 cup potatoes; cooked and whipped
Non stick spray
1. Melt 1 tablespoon butter in a heavy skillet and sauté mushrooms.
2. Remove mushrooms and set aside. Add remaining 3 tablespoons butter and the flour and cook together over medium heat 2-3 minutes, stirring constantly to form a blonde roux.
3. Combine the wine, water, parsley, peppercorns, thyme, bay leaf and onion in a saucepan and bring to a boil.
4. Boil 10 minutes, strain and return liquid to the pan; add scallops, cover and let simmer 3 minutes.
5. Remove scallops and set aside. Reduce liquid to 1 cup; add butter-flour mixture and whisk constantly until the mixture thickens.
6. Stir egg yolk into cream, (or you can use evaporated skim milk for a reduced fat version), add a dash or two of the hot sauce, stir into yolk mixture then stir back again into the hot pan and turn off heat.
7. Stir in lemon juice, cayenne, mushrooms and scallops.
8. Spray 6 scallop shells with non stick spray and divide mixture into the shells or spray 3 individual serving casserole dishes if serving as an entree.
9. Over medium heat, melt the butter and fry the bread crumbs in a small skillet, stirring constantly until lightly browned.
10. Mix in the grated Parmesan. Sprinkle this mixture over the scallops. With a pastry tube pipe a line of whipped potatoes around the edges of the shell or dish.
11. Place in a 400*F preheated oven and broil 2 to 4 minutes until the topping is golden brown.
Makes 6 appetizers or 3 entrees.
**Bay scallops can be served whole; the larger sea scallops should be sliced into thirds across the grain.
Recipe courtesy of Dae Thompson of Marietta, GA.
Photo courtesy of seriouseats.com.
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Comments
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