This creamy scallop recipe gets it's amazing flavor from the onion wine reduction that's used as part of the liquid in the cream sauce. If you can find truffle cheese, and you like truffles, this is an excellent addition. You can prepare this dish the day before, and then bake it the day you serve it. This can be made as a main dish, or an appetizer or compliment.
Course Main Course
Cuisine Italian
Keyword christmas eve, seafood, seven fishes
Prep Time 1 hourhour15 minutesminutes
Cook Time 20 minutesminutes
Servings 8people
Author Rosanne Rust MS RDN, www.rustnutrition.com
Cost $40
Equipment
saute pan
baking dish
10-12-inch saute pan
Ingredients
1 1/2cupsdry white wine
1bay leaf
2mediumonions, chopped
4TBbutter
3TBflour
1 1/2 cups1% milk
salt and freshly ground pepperto taste - 1/4 tsp salt should do
1/2cupfontina cheese, or sharp truffle cheesegrated
2lbssea scallopsfresh, thawed if frozen
3TBBreadcrumbs, fine
1/2cupgrated Parmesan cheese
Instructions
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.