CASSEROLE OF SCALLOPS - FINE COMPANY DISH
This has long been my "go-to" company dish. It is fairly easy and always turns out tasting great. It is creamy indulgence, and an elegant dish. Never fails to please! Sometimes I sprinkle chopped parsley over the top for a bit of color. Yes, I know the "rule" about not combining fish or shellfish with cheese, but the Gruyere really complements the scallops! Wonderful with pasta!
Provided by Martha Price @karenella1
Categories Fish
Number Of Ingredients 9
Steps:
- Cook the scallops in a skillet with the wine, shallots, lemon juice, 3 tablespoons of the butter, and salt and pepper to taste. Simmer 6 - 8 minutes.
- Remove the scallops to a 2 and 1/2 to 3 quart casserole. Cook down the sauce in skillet to 1 cup, boiling it vigorously. Add the cream. Mix together well and simmer briefly.
- Beat some of the sauce into the egg yolks, return to the sauce and mix well. Do not boil. Stir in remaining butter.
- Pour sauce over the scallops and sprinkle with grated cheese. Run under the broiler to brown the top delicately. Sprinkle with parsley, if desired.
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