Nero Wolfes Baked Scallops

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Nero Wolfes Baked Scallops Ingredients

1 c Dry white wine	1 ts Salt
1 c Water	1 Sprig parsley
1 Bay leaf	1 pn Nutmeg
6 Black peppercorns	2 tb Chopped parsley
1 lb Bay scallops	Butter
5 tb Butter	1 tb Lemon juice
1 tb Shallots: minced	1/2 c Fresh bread crumbs
3 tb Flour	1/4 c Gruyere cheese: grated

Instructions for Nero Wolfes Baked Scallops

Heat oven to 350 F. In large saucepan, bring wine and water to boil. Add bay leaf, peppercorns and thoroughly cleaned scallops. Return to boil, reduce heat and simmer 3-4 min. Drain scallops, reserving broth. In small heavy-bottomed pan, melt 3 T of the butter and cook minced shallots until translucent but not browned. Add flour and stir constantly until it starts to turn golden. Gradually stir in 1 cup reserved hot broth. Continue to cook, stirring constantly, until sauce thickens. Add 1/2 teaspoon of the salt, sprig of parsley and nutmeg, and cook a few more min. Strain sauce into bowl. Add scallops, chopped parsley, lemon juice and remaining 1/2 teaspoon salt. Stir well. Butter 4 baking shells and divide scallop mixture evenly among them. Combine bread crumbs and grated cheese. Sprinkle over filled shells. Dot with remaining 2 T butter. Bake 20-25 min, or until tops are golden brown. NOTE: May be prepared in a casserole, rather than the 4 baking shells. Posted to MC-Recipe Digest by Nancy Berry on May 17, 1998

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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