Chupe

Directions

1. 1
   In a large enameled saucepan or skillet, combine the wine and shallots or onions, and bring to a boil over high heat.
2. 2
   Then reduce the heat to low and simmer for 3 minutes.
3. 3
   Add the scallops, cover, and cook over low heat for about 5 minutes, or until the scallops become firm and opaque.
4. 4
   Drain the scallops and save 1/2 cup of the cooking liquid.
5. 5
   Set the scallops and liquid aside.
6. 6
   Preheat the oven to 350 degrees F.
7. 7
   In a small cup or bowl, soak the bread crumbs in 2 tablespoons of the cream.
8. 8
   Melt the butter over moderate heat in a 2 to 3 quart saucepan.
9. 9
   When the foam subsides, reduce the heat to low and stir in the flour, stirring constantly for a minute or two.
10. 10
    Then slowly stir in the 1/2 cup of reserved cooking liquid and the remaining cream.
11. 11
    Cook over high heat, stirring constantly with a whisk until the sauce thickens and comes to a boil.
12. 12
    Add the soaked bread crumbs, chili paste, paprika, nutmeg, Cayenne, salt and white pepper, and stir until all the ingredients are well blended.
13. 13
    Stir in 1/2 cup of the grated cheese and cook for a minute or two, then add the scallops, omitting any liquid they may have given off.
14. 14
    Lightly butter the bottom and side of a 2 quart baking dish or souffle dish, and arrange the hard cooked egg quarters on the bottom.
15. 15
    Spoon in the scallop mixture and smooth the surface with a rubber spatula.
16. 16
    Sprinkle the top with the remaining 2 tablespoons of grated cheese.
17. 17
    Bake in the middle of the oven for 20 minutes, or until the mixture bubbles and lightly browns on top.