Somewhat tedious, but very elegant, good to ‘special ‘ occasions. Recipe may be prepared up to point (17) early in day, covered and chilled until just before serving.
For 6 hungry Canadians you should prepare
- 50ml dry white wine
- 3 tbsp. minced shallots (I zap them in the blender)
- 1 bay leaf
- 1 sprig parsley
- 1/2 tsp. salt
- Pinch of pepper
- 700g bay scallops, washed
- 250g mushrooms, wiped clean and minced (I zap them in the blender)
- 400 ml. water
- 2 tbsp. butter
- 2 tbsp. flour
- 150 ml heavy cream – or sour cream
- 2 egg yolks, lightly beaten
- 2 tsp. lemon juice
- 1/4 tsp. salt
- Pinch white pepper
- 1 1/4 c. soft white bread crumbs
- 80g finely grated Gruyere cheese
- 60ml melted butter
- In large saucepan simmer wine, shallots, bay leaf, parsley, salt and pepper uncovered for 5 minutes.
- Add scallops, mushrooms and enough water to cover.
- Cover and simmer 3 to 4 minutes, until scallops turn milky white.
- Drain, reserving cooking liquid.
- Set aside to cool.
- Return liquid, bay leaf and parsley to saucepan and boil rapidly, uncovered, until reduced to 180ml.
- Slice scallops across the grain .5cm thick –( I do it only when the scallops are really huge – otherwise use the small ones as they are).
- Melt butter in a small saucepan and blend in flour.
- Strain reduced cooking liquid and add along with cream.
- Heat, stirring constantly, until thickened and smooth.
- Spoon a little hot sauce into yolks, then return to pan.
- Set over lowest heat, cook and stir for 1 minute. Do not allow to boil.
- Mix in lemon juice, salt and pepper.
- Pour over scallops and mushrooms and toss to mix.
- Spoon into 6 to 8 well buttered large scallop shells or au gratin dishes.
- Mix crumbs, cheese and butter and sprinkle evenly over each shell.
- Set on a large baking sheet.
- Preheat broiler.
- Broil 5 inches from heat 4 to 5 minutes until bubbly and dappled with brown. If chilled, set on lowest oven shelf, and let warm 5 to 6 minutes, then move up and broil 5 inches from heat 3 to 4 minutes until bubbly and brown.