Title: Baked Scallops
Categories: Shellfish Main
Yield: 8 Servings

1	lb	Fresh or frozen scallops
1/2	c	Butter
6		Shallots; chopped
3	tb	Flour
1	tb	Chicken stock
1	tb	Fresh chopped tarragon OR
1	pn	Dried tarragon
1/4	ts	White pepper
1	pn	Saffron
1	c	Dry white wine
1	c	Sour cream
1	tb	Dry sherry
2		Limes; juice of
1	c	Fine soft bread crumbs

Preheat oven to 4745 degrees F. Press moisture from scallops in a colander or large strainer, reserving the liquid.

Saute shallots in butter until they begin to brown. Add flour, stirring constantly, add chicken stock, tarragon, white pepper, saffron, white wine, sour cream, sherry, half the lime juice, and the reserved scallop liquid. Cover and simmer sauce over very low heat about 30 minutes, stirring occasionally. Mix sauce with the scallops and spoon into individual baking shells. Sprinkle with bread crumbs moistened in remaining lime juice. Bake for 15 minutes, or until bubbling. Makes 6 to 8 servings.

previous

next