- 4
Ingredients
- 1 lb Sea Scallops
- 1/2 cup white wine
- 1/2 cup water
- 2 TBS finely chopped sweet onions
- 1 small bal leaf
- 4 Tbs butter, cold, cut into small pcs
- 1 Tbs finely chopped chives
- 1 Tbs finely chopped parsley
- Salt and frresh ground pepper to taste
- 1/4 cup coarsely grated Parmesean
- Baguette, for sopping up juices
Preparation
Step 1
Drain and rinse scallops. If using lage scallops, quarter them
Place wine, water, onions and bay leaf in a medium saucepan with lid. Bring to a boil, then reduce heat and simmer for 5 minutes
Add Scallops, cover and simmer for just 1 minute. Remove the pan from heat and allow scallops to sit in poaching liquid for 10 minutes.
Remove scallops with a slotted spoon and place in a bowl. Preheat broiler.
Return the pan to the stove and boil liquid over high heat until syrupy, about 3-5 minutes. Add butter, one piece at a time, whisking until each piece is melted before adding the next one. Whisk in the chives and parsley, then salt and pepper. Add scallops and stir to coat.
Arrange 4 serving shells or Gratins in a broiler pan. Divide scallops equally among the shells. Sprinkle with Parmesean cheese.
Place under broiler just until cheese is melted and slightly golden, about 3 minutes. Serve immediately