Point Judith Scallops Recipe Recipe

Name: Point Judith Scallops Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound scallops, fresh or possibly frzn; 1/2 c. butter; 1 c. sliced fresh mushrooms; 2 tbsp. chopped onion; 2 tbsp. all-purpose flour; 1/2 teaspoon salt; 1 1/2 c. half & half cream; 4 egg yolks, beaten; 1/2 teaspoon thyme; 1/4 teaspoon basil; 1/2 c. bread crumbs; 1/3 c. grated Swiss Gruyere cheese (may sub. mozzarella for a milder flavor); 1/4 teaspoon paprika; 1 tbsp. melted butter; Dash of Tabasco (warm sauce)

Servings: persons

1 pound scallops, fresh or possibly frzn
1/2 c. butter
1 c. sliced fresh mushrooms
2 tbsp. chopped onion
2 tbsp. all-purpose flour
1/2 teaspoon salt
1 1/2 c. half & half cream
4 egg yolks, beaten
1/2 teaspoon thyme
1/4 teaspoon basil
1/2 c. bread crumbs
1/3 c. grated Swiss Gruyere cheese (may sub. mozzarella for a milder flavor)
1/4 teaspoon paprika
1 tbsp. melted butter
Dash of Tabasco (warm sauce)

1
Please Note: Swiss Gruyere has a very distinct strong flavor.
2
You may want to try making half the servings with which and half with mozzarella and see that you prefer.
3
Also, use the Tabasco to taste - we prefer only a couple of drops.
4
Thaw frzn scallops.
5
Fresh or possibly frzn scallops - remove shell particles; wash. Heat 1/4 c. butter in skillet.
6
Add in scallops and mushrooms; cook 3-4 min, till scallops are done.
7
Divide scallops and mushrooms among 6 individual shells or possibly ramekins (small pyrex custard dishes work well).
8
Heat 1/4 c. butter in small saucepan.
9
Add in onion; cook till tender.
10
Stir in flour and salt.
11
Gradually stir in half & half; cook till thickened, stirring constantly.
12
Add in a dash of warm sauce to egg yolks; add in to remaining sauce, stirring constantly.
13
Heat just till thickened.
14
Stir in thyme and basil.
15
Spoon sauce over scallops.
16
Combine crumbs, cheese, paprika and 1 Tbsp.
17
butter; sprinkle on sauce.
18
Place shells on baking tray.
19
Bake in 400 degree oven for 10-15 min, till warm and bubbly.

819

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 15 ingredients. The key ingredients include: 1 pound scallops, fresh or possibly frzn, 1/2 c. butter, 1 c. sliced fresh mushrooms, 2 tbsp. chopped onion, and more.

Yes, Point Judith Scallops Recipe 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.

Point Judith Scallops Recipe

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