Coquilles Ocracoke

By KennyB07

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

Details

Servings 4

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