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Ingredients
- Sauce:
- 1 ½ cups chicken stock
- 1 ½ cups of white wine
- 3 sliced shallots
- 3 celery tops with leaves chopped
- 4 parsley sprigs
- 1 bay leaf
- 10 whole peppercorns
- 2 lbs. bay scallops cut into ½ slices
- ¾ lb. fresh mushrooms sliced
- 4 tablespoons butter
- 5 tablespoons of flour
- ¾ cup of milk
- 2 yolks
- ½ cup heavy cream
- few drops of lemon juice
- 1 teaspoon of salt
- white pepper
- ¼ cup grated Swiss cheese
Details
Preparation
Step 1
1. Preheat oven to 375.
2. In a heavy saucepan bring the stock, white wine, shallots, celery, parsley, bay leaf and peppercorns to a boil over high heat.
3. Reduce the heat, and simmer uncovered for 20 minutes. Strain back in enamel pan.
4. Add the scallops and mushrooms, cover and simmer for another 5 minutes.
5. Transfer the scallops and mushrooms to a large mixing bowl and quickly boil the remaining court bouillon down to 1 cup.
6. In another pan, make the sauce, by melting the butter and making a roux with the flour.
7. Remove and add the poaching liquid and the milk stirring constantly.
8. Return to high heat, and cook stirring the sauce. When it thickens, reduce and simmer for one minute.
9. Mix the yolks and ¼ cup of cream together and stir in 2 tablespoons of the hot sauce.
10. Then return the yolk mixture to the hot sauce.
11. Over moderate heat bring the sauce to a boil stirring constantly and boil for 30 seconds.
12. Remove from heat and season with lemon juice, salt and pepper. Add scallop-mushroom mixture and mix well.
13. Butter scallops shell and spoon the mixture. Sprinkle with grated cheese.
14. Bake in the oven for 10-15 minutes and serve at once.
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