Try scallops prepared in this traditional French dish.
1 1/2 pounds (750 g) fresh or frozen scallops
3/4 cup (175 mL) dry white wine
1 Tbsp (15 mL) lemon juice
1 cup (250 mL) sliced fresh mushrooms
2 Tbsp (25 mL) thinly sliced green onion or shallots
1 clove garlic, minced
1/4 cup (50 mL) butter or margarine
1/3 cup (75 mL) all-purpose flour
pinch (1/8 tsp) ground nutmeg
dash of pepper
1 cup (250 mL) milk
1 cup (250 mL) soft bread crumbs
2 Tbsp (25 mL) butter or margarine, melted
Thaw scallops, if frozen. Halve any large scallops. In saucepan combine scallops, wine, lemon juice and 1/2 tsp salt. Bring to boiling. Reduce heat; cover and simmer for one minute. Drain, reserving 1 cup of the wine mixture (add water if necessary to make 1 cup of liquid).
Cook mushrooms, green onion or shallots, and garlic in 1/4 cup butter or margarine till tender. Stir in flour, nutmeg, pepper, and 1/2 tsp salt. Add milk and reserved 1 cup of wine mixture all at once. Cook and stir till thickened and bubbly. Stir in scallops; heat through. Spoon mixture into 6 buttered coquilles (baking shells), shallow individual casseroles, or six ounce custard cups. Toss bread crumbs with 2 Tbsp (25 mL) melted butter or margarine; sprinkle over scallop mixture. Bake in 400 F over about 10 minutes or till lightly browned.
Makes six servings.
Wine Note: Pair with Domaine de Grand Pre Muscat