mitchell
Crash Test Dummy
8 large sea scallops, sliced in half
1/3 cup of finely chopped shallots (or 1 small onion)
1/4 cup of olive oil
1/2 cup of butter
2 cups of white wine
4 egg yolks
1/4 teaspoon ground white pepper
1/2 cup shredded fontina cheese
1/2 cup of unseasoned bread crumbs
1/4 cup of heavy cream
Heat the oil and butter in a heavy frying pan. Add the shallots and cook gently until they become soft. Mix the cream and the egg yolks, beating slightly. Increase the heat under the shallots, stir in the white wine and then the scallops and cook briskly for 3-4 minutes. Add the cream and egg mixture stirring gently over a low heat until the mixture thickens, add in the pepper. In an ovenproof baking dish place scallops in four separate even piles (or use 4 individual baking dishes). Put 2 tablespoons of both the breadcrumbs and cheese on the 4 piles of scallops. Place under a heated broiler until slightly browned on top, about 3-5 minutes. Serve immediately with bread. (Serves 4 appetizers or 2 main course)
1/3 cup of finely chopped shallots (or 1 small onion)
1/4 cup of olive oil
1/2 cup of butter
2 cups of white wine
4 egg yolks
1/4 teaspoon ground white pepper
1/2 cup shredded fontina cheese
1/2 cup of unseasoned bread crumbs
1/4 cup of heavy cream
Heat the oil and butter in a heavy frying pan. Add the shallots and cook gently until they become soft. Mix the cream and the egg yolks, beating slightly. Increase the heat under the shallots, stir in the white wine and then the scallops and cook briskly for 3-4 minutes. Add the cream and egg mixture stirring gently over a low heat until the mixture thickens, add in the pepper. In an ovenproof baking dish place scallops in four separate even piles (or use 4 individual baking dishes). Put 2 tablespoons of both the breadcrumbs and cheese on the 4 piles of scallops. Place under a heated broiler until slightly browned on top, about 3-5 minutes. Serve immediately with bread. (Serves 4 appetizers or 2 main course)