SCALLOPS CREME DE LA CREME
This is a yummy scallop starter. I serve mine in scallop shells, which you can buy at most grocery stores. They are not expensive and it makes for great presentation.
Provided by The Flying Chef
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a small amount of oil in pan, add scallops and cook both sides until opaque. Set to one side.
- Heat cream in pan, add sherry, lemon juice, stock, garlic and Gruyere stir until cheese has melted. Mix a small amount of water to cornflour add to cream and stir until sauce has thickened.
- In a bowl beat egg yolks and add a few tablespoons of cream mixture to yolks and stir (this prevents eggs from scrambling when added to cream.) Slowly add egg to pan stirring continuously while adding. Add pepper and parsley stir to combine and heat through.
- Place 4 scallops per shell, pour sauce over each to cover completely. Top each shell with extra Parmesan cheese and breadcrumbs,place under grill and grill until bubbly and browned.
Nutrition Facts : Calories 377.5, Fat 26.4, SaturatedFat 15.5, Cholesterol 182.5, Sodium 480.9, Carbohydrate 10.6, Fiber 0.4, Sugar 1, Protein 17.7
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