DIRECTIONS:
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Preheat the oven to Broil.
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In a sauté pan, combine the scallops, shallots, white wine, water,
salt and pepper to taste and cover with buttered foil or wax paper.
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Gently press the paper down with your fingertips so that the paper touches
the surface of the ingredients.
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Bring the liquid to a boil high heat.
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Reduce the heat to medium and simmer the scallops for 5 minutes.
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Remove the scallops from the liquid and put them aside in a heated platter.
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Reduce the remaining liquid in the sauté pan by two-thirds over
high heat.
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Reduce the heat to medium, blend in the white sauce, season with salt,
pepper and cayenne pepper; simmer, uncovered, for 8 to 10 minutes.
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Add the scallops and the cream to the sauce; pour the mixture into four
coquille St-Jacques shells.
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Sprinkle each coquille with the grated cheese; bake 6" to 8" away from
the upper broiling element, for 8 to 10 minutes.
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