RECIPE PAGE
THE SHELL STORE
348 COREY AVE
ST. PETE BEACH, FL 33706
 

3 Tbls Butter

1 Cup Dry white wine

2 Egg yolks

1/3 Cup Water

1/2 Cup Emmenthaleror, Shredded Jarlsberg cheese

1/4 Cup Soft French-bread crumbs

1/2 Bay leaf

1 Lb Fresh bay scallops

2 Tbls Butter, melted

1/2 Cup Heavy cream

Watercress and lemon wedges for garnish

1/2 Lb Small mushrooms, cleaned, trimmed and, Halved

6 Baking Scallops

Combine 3/4 cup wine, the water, shallots and bay leaf in a 1-1/2 quart
saucepan. Bring to boil over high heat. Reduce heat to low; add scallops
and poach just until white and firm, about 5 minutes. Remove scallops with
slotted spoon. Strain liquid; return to saucepan and boil over high heat
until reduced to 1/4 cup. Stir in cream.

Sauté mushrooms in 3 tablespoons butter in medium skillet over medium-high
heat until lightly browned, 6-8 minutes. Add the remaining wine, and cook
until liquid evaporates. Butter 6 scallop shells, and spread mushroom
mixture evenly inside.

Bring reserved wine-cream mixture to simmer over medium heat. Reduce heat
to low. Beat egg yolks with a whisk in medium heatproof bowl, and gradually
whisk in cream mixture. Return to saucepan and cook, stirring constantly,
just until thickened, about 3 minutes. Stir in scallops.

Divide mixture evenly among scallop shells, and sprinkle with cheese. Toss bread
crumbs with melted butter until mixed. Sprinkle evenly over cheese in
shells.

Bake in preheated 500 degree oven until heated through, about 8-10
minutes. Broil 4 inches from heat until lightly browned, about 1 minute.
Garnish with watercress. Serve with lemon.

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