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What You Need:
(To Serve: 6)
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½ cup dry white wine
2 teaspoons finely chopped shallots or onions
2 pounds sea scallops cut in half crosswise
2 tablespoons fresh bread crumbs
1½ cups light cream
6 tablespoons butter
6 tablespoons flour
1 tablespoon yellow chili paste (optional)
¼ teaspoon paprika
¼ teaspoon ground nutmeg
¼ teaspoon Cayenne pepper
1½ teaspoons salt
¼ teaspoon ground white pepper
½ cup plus 2 tablespoons freshly grated Munster cheese
2 hard-cooked eggs, quartered lengthwise
3 cups hot cooked rice, made from 1 cup raw long-grain rice
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Translate this recipe:
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| How To Cook: |
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1. In a large enameled saucepan or skillet, combine the wine and shallots or onions, and bring to a boil over high heat. Then reduce the heat to low and simmer for 3 minutes.
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2. Add the scallops, cover, and cook over low heat for about 5 minutes, or until the scallops become firm and opaque. Drain the scallops and save ½ cup of the cooking liquid. Set the scallops and liquid aside.
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3. Preheat the oven to 350°. In a small cup or bowl, soak the bread crumbs in 2 tablespoons of the cream. Melt the butter over moderate heat in a 2- to 3-quart saucepan. When the foam subsides, reduce the heat to low and stir in the flour, stirring constantly for a minute or two.
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4. Then slowly stir in the ½ cup of reserved cooking liquid and the remaining cream. Cook over high heat, stirring constantly with a whisk until the sauce thickens and comes to a boil.
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5. Add the soaked bread crumbs, chili paste, paprika, nutmeg, Cayenne, salt and white pepper, and stir until all the ingredients are well blended.
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6. Stir in ½ cup of the grated cheese and cook for a minute or two, then add the scallops, omitting any liquid they may have given off. Lightly butter the bottom and sides of a 2-quart baking dish or souffle dish, and arrange the hard-cooked egg quarters on the bottom.
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7. Spoon in the scallop mixture and smooth the surface with a rubber spatula. Sprinkle the top with the remaining 2 tablespoons of grated cheese. Bake in the middle of the oven for 20 minutes, or until the mixture bubbles and lightly browns on top.
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8. Serve at once from the baking dish accompanied by the hot cooked rice.
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