Scallops In Shells

Name: Scallops In Shells
Ingredients: 2 cups water; 16 sea scallops (about 2 pounds); 1 teaspoon salt; 1-1/2 cups thinly sliced fresh mushrooms; 2 shallots, finely chopped; 1/4 cup butter, cubed; 2 tablespoons butter; 2 tablespoons all-purpose flour; 3/4 cup 2% milk; 2 tablespoons grated Parmesan cheese; 2 tablespoons sherry; 1/2 teaspoon salt; 1/4 teaspoon lemon juice; 1/4 teaspoon pepper; 1/8 teaspoon grated lemon zest; 1/3 cup dry bread crumbs; 2 tablespoons butter, melted

17 ingredients

4 steps

Ingredients

2 cups water
16 sea scallops (about 2 pounds)
1 teaspoon salt
1-1/2 cups thinly sliced fresh mushrooms
2 shallots, finely chopped
1/4 cup butter, cubed
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup 2% milk
2 tablespoons grated Parmesan cheese
2 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon lemon juice
1/4 teaspoon pepper
1/8 teaspoon grated lemon zest
1/3 cup dry bread crumbs
2 tablespoons butter, melted

Directions

1

Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid.
2

Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from heat and set aside.
3

For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese, sherry, salt, lemon juice, pepper and lemon zest; add to skillet.
4

Preheat oven to 375°. Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15x10x1-in. baking pan. Bake 8-12 minutes or until crumbs are golden brown.