Creamy Scallops Parisienne

Oxmoor House
6 servings.


+ Add To Shopping List
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


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.

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.

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 375° for 15 minutes or until bubbly.

Created date

August 2009

Nutritional Information

Calories 369
Caloriesfromfat 64 %
Fat 26.2 g
Satfat 15.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.2 g
Carbohydrate 8.8 g
Fiber 0.0 g
Cholesterol 186 mg
Iron 0.0 mg
Sodium 607 mg
Calcium 0.0 mg