Best Scallops In A Shell Vieiras à Parmegiana Recipes
SCALLOPS AU GRATIN
Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, milk, cream, wine, mustard, salt and pepper until smooth; set aside. , In a large skillet, saute scallops and onion in butter until scallops are opaque. Remove with a slotted spoon. Add milk mixture to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain scallops. Add the scallops, mushrooms and tarragon to the sauce; heat through. Stir in Asiago cheese until melted. , Divide scallop mixture among four 10-oz. baking dishes. Combine the topping ingredients; sprinkle over scallop mixture. Broil 6 in. from the heat for 1-2 minutes or until golden brown.
Nutrition Facts : Calories 534 calories, Fat 31g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 885mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 39g protein.
SCALLOPS IN A SHELL (VIEIRAS à PARMEGIANA)
Number Of Ingredients 11
Steps:
- Wash scallops and set aside. In a heavy frying pan melt butter and brown onion. Add scallops and cilantro. Set aside. In a sauce pan thicken milk with cornstarch. Add salt and pepper, pinch of nutmeg, grated Parmesan cheese, and egg yolk. NOTE: If you have scallop shells, arrange scallops in shells. If not, put them in a baking dish. You may also put 1 scallop in each shell and serve as an appetizer. Cover with sauce. Sprinkle with bread crumbs mixed with Parmesan cheese. Brown in the oven.
Nutrition Facts : Nutritional Facts Serves
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