SCALLOPS AU GRATIN
Qty Measurement Ingredient ----- ------------------- ---------------------------------------------- 1 lb scallops
2 Tbsps lemon juice 2 Tbsps white wine 2 Tbsps butter or margarine 3 Tbsps flour 1 egg 1 cup milk or cream 2 Tbsps celery, chopped 2 Tbsps chives or scallions, finely chopped 1/4 tsp salt 1/4 tsp pepper Pinch thyme 1/2 cup buttered bread crumbs 1/4 cup cheese (Kbutteri, Gruyere, or Parmesam) grated
In a bowl, marinate the scallops in the lemon juice and wine. Set aside.
In a small bowl, beat the egg. Add the milk/cream and stir.
In a saucepan, melt the butter/margarine; add the flour and stir. Lower the heat and gradually blend in the egg mixture, stirring constantly until thicken. Add the celery, chives/scallions, salt, pepper and thyme.
Stir the mixture for 2 minutes. Add the scallops along with the marinade and simmer over low heat for approximately 6 minutes.
Into a 2 quart cbutterole or baking dish pour the scallops mixture. Top with the buttered crumbs and grated cheese.
In a preheated 350 degrees F. oven, place the cbutterole/baking dish. Bake for approximately 25 minutes or until brown and bubbly.
NOTE: The mixture may also be placed on individual scallop shells. Place the shells on a cookie sheet. Bake as directed.
Makes 4 serings.
Recipe: "Greek Gourmet Cooking" Published by Greek Festival -- Annunciation Greek Orthodox Chathedral, 3511 Yoakum Boulevard, Houston, Texas 77006. October 1976.
