*  Exported from  MasterCook  *

                     Scallops with Mushrooms in Wine

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Fish                             Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  c             Dry white wine
   3                    Shallots -- sliced
   1                    Celery rib -- sliced
   3                    Cilantro sprigs
   1                    Bay leaf -- crumbled
  15                    Peppercorns
   2      lb            Scallops
   1      lb            Mushrooms
   1      ts            Chicken base
                        Sauce:
   4      tb            Butter
   5      tb            Flour
     3/4  c             Milk
   2                    Egg yolks
     1/2  c             Heavy cream
                        Lemon juice
                        Topping:
   1 1/4  c             White bread crumbs
     1/3  c             Gruyere -- grated
     1/4  c             Butter -- melted

In large saucepan bring stock, wine, shallots, celery, cilantro, bay
leaf, and peppercorns to a boil. Simmer uncovered for 30 minutes.
Strain, return liquid to saucepan and add scallops and mushrooms. If
you're using sea rather than bay scallops, slice in half.

Mushrooms may be sliced or cut in half. Simmer covered for 5 minutes.
Strain scallops and mushrooms well and place in large bowl. Quickly
boil down poaching liquid to about 1 cup. Melt butter in saucepan
over moderate heat. When foaming subsides reduce heat and stir in
flour. Don't brown. Remove from heat and slowly pour in reduced
poaching liquid and milk while stirring vigorously. Return to heat
and bring to boil with continuous stirring. Cook for 1 minute. Whisk
cream and eggs together in bowl. Add 2 tb hot sauce to mixture with
stirring then add 2 more. Slowly add egg mixture to sauce with
stirring, bring to boil for 30 seconds. Remove from heat add one or
2 ts lemon juice, ground pepper, and 1 ts chicken base. Remove excess
liquid from bowl containing scallops. Stir in a little over half of
the sauce and mix gently.

Butter six shallow 4" baking dishes. Spoon in scallops and cover with
remaining sauce. Heat in 375°F oven for about 10 minutes. Mix topping
ingredients together, sprinkle over scallops and place under broiler
until topping is slightly brown. Use 8" casserole if you don't have
individual baking dishes.


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