Catholic Recipe: Scallops in Shells
INGREDIENTS
- 2 pounds fresh scallops
- 2 cups water
- 1-1/2 teaspoons salt
- 3 tablespoons minced shallots
- 1-1/2 cups thinly sliced fresh mushrooms
- 1/4 cup butter
- 8 large scallop shells
Sauce:
- 1/4 cup butter
- 4 tablespoons flour
- 1-1/2 cups hot milk
- 2 cups scallop juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon grated lemon rind
- 1/4 cup grated Parmesan cheese
- 1/4 cup sherry
- 1/2 teaspoon lemon juice
- 2 tablespoons melted butter
- 1/3 cup buttered bread crumbs
- parsley
- lemon, cut in wedges
Details
Serves: 8
Prep Time: 1 hour
Difficulty: ★★★☆
Cost: ★★★★
For Ages: 15+
Origin: France
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Also Called: Coquilles St. Jacques
DIRECTIONS
Wash, dry scallops. (If large cut in 3-4 pieces.) Put in saucepan with water. Parboil 6 minutes. Remove from heat. Sprinkle with salt. Cover. Allow to stand. Fry shallots, mushrooms 5 minutes in butter in saucepan. Cover. Reserve. Melt in butter in another saucepan. Add flour, stirring constantly. Slowly stir in hot milk, scallop juice. Add salt, pepper, lemon rind, grated cheese. Simmer gently until consistency of cream sauce. Add sherry. Bring to boil. Add lemon juice. Divide sauce in 2 parts. Add scallops, mushrooms to half of sauce. Fill scallop shells with mixture. Cover each shell with some remaining sauce. Sprinkle top with buttered crumbs. Bake 15-20 minutes at 375°. Garnish with parsley, lemon wedges. Yield, 8 servings
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965Thu18 SeptemberOrdinary TimeThursday of the Twenty-Fourth Week in Ordinary Time
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