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6 “Scallopalooza”
(Serves 4)
Sea scallops are nearly twice as large
as their cousins the Bay scallops and are mostly found
in the waters of the East Coast. Scallops were so
plentiful in ancient Rome that the people of Pompeii
were known to utilize thousands of them laid end to
end to decorate the exterior of their homes and
businesses.
Pre-heat oven to 350 degrees F
Ingredients
8-12 Large Sea Scallops, cut in half to
form flat coins
Lay the scallop “coins” end to end to line the bottom
of an 9”x13” glass baking dish
For the roux
4 Tblsp. Butter
4 Tblsp. Flour
Combine the butter and flour together
in a non-stick pan and cook over medium heat until the
flour taste is cooked out of the mixture and it is
still blonde in color, approx.2-3 minutes.
Add The Following To The Roux
1 ½ Cups Heavy Cream
¼ C Grated Parmesan
1 Shallot, finely diced
Pour the cream sauce mixture over the
scallops.
Sprinkle with ¼ Grated Parmesan Cheese
Salt and Freshly Cracked Black Pepper
Place in preheated oven and bake for
25-30 minutes until hot and bubbly.
Remove from the oven and allow to cool
for 5-10 mins. before serving. |
