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Scallops In Shells

Yield 4 servings


  • 1 pound fresh bay scallops
  • 1/2 teaspoon salt
  • 3/4 cup thinly sliced fresh mushrooms
  • 2 tablespoons finely chopped onion
  • 1/4 cup butter or margarine, divided
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons sherry
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1/4 cup soft breadcrumbs
  • 1 tablespoon butter or margarine, melted
  • Fresh parsley sprigs
  • Lemon wedges

How to Make It

  1. Combine scallops and cold water to cover in a large saucepan. Let stand 1 hour. Drain and rinse scallops. Return to saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain; sprinkle with 1/2 teaspoon salt. Cover and set aside.

  2. Sauté mushrooms and onion in 2 tablespoons butter until tender. Stir in scallops. Cover and set aside.

  3. Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in cheese, sherry, lemon rind and juice, remaining salt, and pepper. Cook sauce 1 minute.

  4. Add 1 cup sauce to scallop mixture. Spoon scallop mixture evenly into 4 scallop shells. Spoon remaining sauce evenly over scallop mixture.

  5. Combine breadcrumbs and melted butter; sprinkle evenly over scallop mixture. Bake at 375° for 20 minutes or until lightly browned. Garnish with parsley and lemon wedges.

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