- 4
- 10 mins
- 25 mins
Ingredients
- 1 ¼ butter or marg.
- ¼ chopped celery
- 1 cup or ½ pt. sliced fresh mushrooms (opt.)
- 2 medium green onions sliced or 2 Tabl. Chopped onion
- 2 Tabl. Chopped green pepper
- 2 Tabl. Flour
- ½ tsp. salt
- 1/8 tsp. pepper
- ½ bay leaf
- ½ cup dry white wine
- 1 lb. fresh or frozen scallops
- ¼ cup whipping cream or evaporated milk
- 1 egg yolk
- 1 tabl. Chopped pimiento
- 2 tabl. Butter or marg, melted
- 3 tabl dry bread crumbs
- 3 tabl. Grated parmesan cheese
Preparation
Step 1
Preheat broiler, in saucepan, cook celery, mushrooms and onions in butter until tender. Stir in green pepper, flour, salt, pepper, bay leaf, and wine; mix well. Add scallops. Cook over medium heat until mixture boils and thickens. Cover and simmer 5 min. (10-15 if scallops are frozen) or until scallops are firm. Beat together cream and egg yolk until well mixed. Stir into scallops along with pimento. Cook until mixture just begins to bubble. Remove bay leaf. Spoon mixture into 4 (8 small appetizer shells) lightly greased shells, individual baking dishes, or 1 ½ qt shallow casserole. Combine melted butter, bread crumbs and cheese. Sprinkle over each serving. *Place under broiler a few minutes to brown crumbs and heat through. 4 main course or 8 appetizer servings.