50+ Friends Club Cookbook
Fish and Seafood

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Scallops with a French Accent

From the Kitchen of:  BabyBoomer

Source: McCall's Cooking School

COURT BOUILLON

1	sm.	Onion, sliced
1		Stalk Celery, cut up
1		Bay Leaf
3		slices Lemon
1/2	c.	dry white Wine
1	lb.	Sea Scallops, washed and drained

• In a medium saucepan, combine 1 cup water, the onion, celery, bay leaf and lemon; bring to boiling; reduce heat; simmer, uncovered for 10 minutes.
• Add 1/2 c. wine.
• Add Scallops and gently simmer, covered for 6 minutes.

  SAUCE:

  1/4	c.	Butter
  1/4	c.	finely chopped Onion
  1/4	lb.	fresh mushrooms, washed and sliced
  1/4	c.	Flour
  		dash pepper
  1	c.	light cream
  1	c.	grated gruyere cheese
  2	Tbsp.	dry white Wine
  1/2	c.	reserved court bouillon liquid
  1	Tbsp.	chopped parsley

  • In a medium sized saucepan, melt the butter and add the onion and sliced mushrooms and saute until tender (about 5 minutes).
  • Remove from heat;stir in flour and pepper, whisking to blend.
  • Gradually stir in the cream. Bring to a boil and continue to stir. Reduce heat; simmer, stirring frequently until quite thick, about 4-5 minutes.
  • Add gruyere cheese, stir until melted. Remove from heat.
  • Stir in white wine, 1/2 c. court bouillon and the parsley.
  • Add scallops; mix well.
  • Divide into 6 (6oz) scallop shells.
  • Make mashed potatoes as you would normally and put into a pastry bag with a large tip. Pipe along edges of scallop shells.
  • Sprinkle with parmesan cheese over all.
  • Place shells on cookie sheet; broil 4 inches from heat - until goldent brown and hot (about 2-3 minutes). Watch carefully to prevent burning. Serves 6.