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Creamy Scallops Parisienne

Yield 6 servings.


  • 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

Nutrition 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

How to Make It

  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 375° for 15 minutes or until bubbly.

Light and Luscious