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 (Kasseri, 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 casserole or baking dish pour the scallops mixture. Top
with the buttered crumbs and grated cheese.

In a preheated 350 degrees F. oven, place the casserole/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.

wrote on 20 May 2006 in rec.food.cooking

>
> 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 (Kasseri, 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 casserole or baking dish pour the scallops mixture.
> Top
> with the buttered crumbs and grated cheese.
>
> In a preheated 350 degrees F. oven, place the casserole/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.
>

What no garlic...and this is supposed to be greek?

--
-Alan

Sorry. I just type them in as I find them.

My wife says this recipe sounds similar to
a French recipe, Coquilles St. Jacques, without
the mushrooms. David