Creamy Scallops Parisienne

Ingredients

  • 2 tablespoons minced green onions
  • 2 egg yolks, lightly beaten
  • ¼ teaspoon ground white pepper
  • ½ cup (2 ounces) shredded Swiss cheese
  • 2 teaspoons lemon juice
  • ½ cup (2 ounces) shredded Swiss cheese
  • 1 cup clam juice
  • + 15 more ingredients
    • 1 cup clam juice
    • 1 cup Chablis or other dry white wine
    • ¼ teaspoon ground white pepper
    • 2 egg yolks, lightly beaten
    • 1 ½ pounds bay scallops
    • ½ teaspoon salt
    • ¾ cup whipping cream
    • ¼ cup plus 1 tablespoon butter, divided
    • ¼ cup all-purpose flour
    • ¾ cup whipping cream
    • 1 ½ pounds bay scallops
    • 2 teaspoons lemon juice
    • ½ teaspoon salt
    • 1 cup Chablis or other dry white wine
    • ¼ cup all-purpose flour

Bring first 3 ingredients to a boil in a large saucepan over medium heat. Reduce heat, and add scallops; simmer 1 minute or until scallops are opaque and slightly firm. Strain scallop mixture, reserving liquid; set scallops and onions aside. Return liquid to saucepan. Bring to a boil; cook, un...

View full recipe at My Recipes

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