Many of you are celebrating Christmas or Hanukkah in the coming week. Enjoy the week of family, friends, and special foods. There should be no shame in enjoying a cookie, or a candy dish. Just don’t overeat, and try to stay active throughout the next week. When the sun’s out, take the whole family out for a walk. A walk in the fresh air always does a body good.
I’m sharing one of my favorite Christmas recipes here – Seven Fishes Christmas Eve Scallops in Cream Sauce. Delicious!!
Looking forward to sharing more news, trends, food facts, and advice to you in the New Year!
Christmas Eve Scallops
- saute pan
- baking dish
- 10-12-inch saute pan
- 1 1/2 cups dry white wine
- 1 bay leaf
- 2 medium onions, chopped
- 4 TB butter
- 3 TB flour
- 1 1/2 cups 1% milk
- salt and freshly ground pepper to taste - 1/4 tsp salt should do
- 1/2 cup fontina cheese, or sharp truffle cheese grated
- 2 lbs sea scallops fresh, thawed if frozen
- 3 TB Breadcrumbs, fine
- 1/2 cup grated Parmesan cheese
- Using a piece of wax paper, place 2 teaspoons softened butter onto the wax paper and butter a 9x11-inch baking dish.
- Pour wine into small saucepan, add bay leaf and onion. Bring to boil, then reduce heat and simmer until liquid is reduced by half.
- Strain the liquid into a measuring cup, set aside.
- Saute scallops in large pan over medium heat, for 5-7 minutes, or until liquid is released. Drain. Set aside.
- Make a roux - melt the butter in saucepan over medium-low heat, then add the flour. Stir quickly for one minute, stirring constantly.
- Turn heat to low or simmer, and immediately add milk and wine reduction liquid. Stir constantly until smooth, and liquid thickens. Season with salt and pepper to taste.
- Add the fontina (or truffle) cheese and stir until melted and creamy. Remove from heat.
- Place cooked scallops into a buttered baking dish. Pour sauce over scallops. Sprinkle with breadcrumbs and Parmesan cheese.
- At this point, you can place the dish into the refrigerator up to a day ahead. Then heat when ready to serve.
- Bake scallops in a 425 oven for 20 minutes, or until golden brown and bubbly.
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