1. Bring white wine, water, salt, celery leaves, parsley sprigs and bay leaf to boil. Add scallops. Cover and simmer for 5 minutes. Remove scallops, reserving broth. Quarter scallops; reserve.
2. In a sauté pan, melt 2 tbsp butter; thoroughly sweat onion, mushrooms and lemon juice. Add scallops and simmer until flavors combine.
3. Prepare a white sauce with remaining butter, flour and strained cooking liquid. When sauce is smooth and creamy, add lightly beaten egg yolks and cream; whisk to combine. Mix in scallop pieces.
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4. Divide scallop mixture among 8-10 buttered scallop shells or attractive ramekins; sprinkle with breadcrumbs; dot with butter.
5. Bake in a preheated 500°F oven for 5 minutes, or wrap and refrigerate for later use.
6. Garnish each with a single parsley florette, and thin slice of seeded lemon, if desired.
Yield: 8-10 servings
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