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- 1 lb (.5 kg). scallops
- 4 tbsp (60 ml) butter
- 1/2 cup (125 ml) sliced mushrooms
- 3 tbsp (45 ml) flour
- 1 cup (225 ml) dry white wine
- 2/3 cup (150 ml) water
- 2 parsley sprigs
- 4 whole black peppercorns
- 1 pinch dried thyme
- 1 bay leaf
- 1/2 cup (125 ml) shallots or onion, chopped
- 1 egg yolk
- 1/2 cup (125 ml) heavy cream or canned evaporated skim milk
- 1 tsp (5 ml) lemon juice
- cayenne pepper, to taste
- 1/2 cup (125 ml) dry bread crumbs
- 1/4 cup (60 ml) grated Parmesan cheese
- mashed potatoes, warm
- 1-1/2 c Potatoes; cooked and -whipped
- Melt 1 tbsp (15 ml) butter in a heavy skillet and saute mushrooms.
- Remove mushrooms and set aside.
- Add remaining 3 tbsp (45 ml) butter and the flour and cook together over medium heat 2-3 minutes, stirring constantly.
- Combine the wine, water, parsley, peppercorns, thyme, bay leaf and onion in a saucepan and bring to a boil.
- Boil 10 minutes, strain and return liquid to the pan; add scallops, cover and let simmer 3 minutes.
- Remove scallops and set aside (bay scallops can be served whole; the larger sea scallops should be sliced into thirds across the grain.
- Reduce liquid to 1 cup; add butter-flour mixture and whisk constantly until the mixture thickens.
- Stir egg yolk into cream [or you can use evaporated skim milk for a reduced fat version], add a little of the hot sauce, stir into yolk mixture then stir back again into the hot sauce and turn off heat.
- Stir in lemon juice, cayenne, mushrooms and scallops.
- Divide into lightly greased scallop shells (6 servings, if an appetizer) or 3 individual serving casserole dishes (if entrees). Melt the butter and fry the bread crumbs in a small skillet.
- Mix in the grated Parmesan.
- Sprinkle this mixture over the scallops.
- With a pastry tube pipe a line of whipped potatoes around the edges of the shell/dish.
- Place in a 400 degree (200 C.) preheated oven and broil 2 to 4 minutes until the topping is golden brown.
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