Photo by Sue York/ladailypost.com- 1 1/2 Pounds Scallops
- Total 7 tablespoons butter
- 1 large shallot, finely chopped
- 1 bay leaf
- 1 teaspoon thyme
- 1 cup white wine
- 1/2 pound mushrooms, sliced
- 2 tablespoon lemon juice
- 2 tablespoon flour
- salt/ pepper
- 3 egg yolks
- 1 cup heavy cream
- Bread crumbs
- Parmesan cheese
Photo by Sue York/ladailypost.comSauté shallot in 2 tablespoons butter, until soft.
Photo by Sue York/ladailypost.com
Add scallops, bay leaf, thyme, wine and poach for 3 minutes. Turn scallops once during poaching. Remove scallops (cool) and set aside. Reserve liquid off to the side in another bowl.
Photo by Sue York/ladailypost.com
Put 2 tablespoon butter into pan and add 1/2 mushrooms, fry until golden (set aside.) It is important that you fry the mushrooms in batches so they fry and don’t get over crowded in the pan. Add other ½ of mushrooms and fry until golden, set aside with others. De-glaze the pan with liquid from wine reduction. Set liquid aside again.
Turn on oven to broil, to preheat.
Photo by Sue York/ladailypost.com
Clean the pan a little bit and make a roux (2 tablespoons butter and 2 tablespoons flour, cook for 1 minute) add to reduced liquid, and mix over low heat until thickened. In a small bowl mix together egg yolks, heavy cream, salt and pepper. Mix the two pans of liquid **OFF THE HEAT** stirring the whole time. Cook on low until thickened, stirring the whole time. Add mushrooms and scallops. Transfer to an ovenproof dish (or dishes.) Top with bread crumbs and Parmesan cheese. Broil until golden.
Photo by Sue York/ladailypost.com
