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