Creamy Scallops Parisienne Recipe

Name: Creamy Scallops Parisienne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup clam juice; 1 cup Chablis or other dry white wine; 2 tablespoons minced green onions; 1 1/2 pounds bay scallops; 1/4 cup plus 1 tablespoon butter, divided; 1/4 cup all-purpose flour; 3/4 cup whipping cream; 2 egg yolks, lightly beaten; 2 teaspoons lemon juice; 1/2 teaspoon salt; 1/4 teaspoon ground white pepper; 1/2 cup (2 ounces) shredded Swiss cheese

Servings: persons

1 cup clam juice
1 cup Chablis or other dry white wine
2 tablespoons minced green onions
1 1/2 pounds bay scallops
1/4 cup plus 1 tablespoon butter, divided
1/4 cup all-purpose flour
3/4 cup whipping cream
2 egg yolks, lightly beaten
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup (2 ounces) shredded Swiss cheese

1
Bring first 3 ingredients to a boil in a large saucepan over medium heat. Reduce heat, and add scallops; simmer 1 minute or until scallops are opaque and slightly firm. Strain scallop mixture, reserving liquid; set scallops and onions aside. Return liquid to saucepan. Bring to a boil; cook, uncovered, 15 minutes or until liquid is reduced to 1 cup.
2
Melt 1/4 cup butter in a small, heavy saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add reduced liquid and whipping cream, stirring constantly. Cook, stirring constantly, an additional 2 minutes or until thickened and bubbly. Gradually stir about one-fourth of hot mixture into beaten egg yolks; add to remaining hot mixture, stirring constantly. Cook an additional minute or until thickened. Remove from heat. Add lemon juice, salt, and white pepper; stir well.
3
Combine scallop mixture and 1 cup sauce; stir well. Spoon scallop mixture evenly into 6 lightly greased individual gratin dishes. Spoon remaining 1 cup sauce evenly over scallop mixture. Sprinkle evenly with cheese. Dot tops evenly with remaining 1 tablespoon butter. Bake at 375u00b0 for 15 minutes or until bubbly.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup clam juice, 1 cup Chablis or other dry white wine, 2 tablespoons minced green onions, 1 1/2 pounds bay scallops, and more.

Yes, Creamy Scallops Parisienne falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Scallops Parisienne

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