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Add a photoRaciónes: 6
Ingredientes
- 1 pound scallops, fresh or possibly frzn
- 1/2 c. butter
- 1 c. sliced fresh mushrooms
- 2 tbsp. chopped onion
- 2 tbsp. all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 c. half & half cream
- 4 egg yolks, beaten
- 1/2 teaspoon thyme
- 1/4 teaspoon basil
- 1/2 c. bread crumbs
- 1/3 c. grated Swiss Gruyere cheese (may sub. mozzarella for a milder flavor)
- 1/4 teaspoon paprika
- 1 tbsp. melted butter
- Dash of Tabasco (warm sauce)
Direcciones
- Please Note: Swiss Gruyere has a very distinct strong flavor. You may want to try making half the servings with which and half with mozzarella and see that you prefer. Also, use the Tabasco to taste - we prefer only a couple of drops.
- Thaw frzn scallops. Fresh or possibly frzn scallops - remove shell particles; wash. Heat 1/4 c. butter in skillet. Add in scallops and mushrooms; cook 3-4 min, till scallops are done. Divide scallops and mushrooms among 6 individual shells or possibly ramekins (small pyrex custard dishes work well).
- Heat 1/4 c. butter in small saucepan. Add in onion; cook till tender. Stir in flour and salt. Gradually stir in half & half; cook till thickened, stirring constantly. Add in a dash of warm sauce to egg yolks; add in to remaining sauce, stirring constantly. Heat just till thickened. Stir in thyme and basil. Spoon sauce over scallops.
- Combine crumbs, cheese, paprika and 1 Tbsp. butter; sprinkle on sauce. Place shells on baking tray. Bake in 400 degree oven for 10-15 min, till warm and bubbly. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 6 servings | |
| Calories 347 | |
| Calories from Fat 223 | 64% |
| Total Fat 25.36g | 32% |
| Saturated Fat 15.45g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 530mg | 22% |
| Potassium 391mg | 11% |
| Total Carbs 13.62g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.0g | 1% |
| Protein 16.53g | 26% |
