Tuesday, June 18 2013, 10:06 AM MDT
La Caille Scallops
As Aired On March 8, 2013
Recipe Courtesy of Brandon Howard
1 teaspoon lemon juice
1/2 cup water
1/2 cup White Cooking Wine
1/2 teaspoon salt
2 lbs. scallops (sea or bay)
4 tablespoons butter
1/4 cup onions, chopped (or shallot)
1/3 cup flour
1 dash pepper
1 cup light cream or milk
1 cup gruyere cheese, shredded (Beehive Promontory Cheddar)
1 tablespoon lemon juice
1.) Lightly grease or butter 8 large scallop shells or 8 small ramekins.
2.) Melt 4 T. butter in sauté pan. Brown the scallops one both sides (3min per side).
3.) Remove and place in 8 ramekins. Now add to the hot Sauté pan- onions/shallots, and garlic, sauté until translucent add 1 tsp lemon juice, water, wine and salt.
4.) Bring to a boil. Whisk in flour and pepper. Cook 30 seconds. Whisk in cream or milk. Bring to boil, whisking constantly, until thick.
5.) Divide mixture among the 8 ramekins. Sprinkle on the cheese, Broil 4" from heat for 2-3 minutes, or until the cheese is brown and sizzling.
6.) Serve with rice or potatoes.
(Copyright 2013 Sinclair Broadcasting Group.)