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1 lb Bay Scallops

1/4 cup dry white wine

1/2 lb mushrooms, sliced

1 bay leaf

1/4 cup butter

1/4 cup flour

1 cup light cream

1 tbs chopped fresh parsley

1/2 tsp ground black pepper

1/2 tsp salt

2 tbs sherry, dry or cream (cream sherry would be a bit sweeter, which I prefer)

1/2 cup plain  breadcrumbs


Preheat over at 375

Combine scallops with wine, mushrooms and bay leaf in a frying pan.

Bring to a boil cover and simmer for 2 minutes. Remove from heat.

In a saucepan melt the butter. When butter is melted, add the flour and blend into a smooth texture (this is called a roux).

Add the cream and stir until the mixture thickens (this is called a béchamel sauce).

Stir in the parsley, pepper, salt and sherry.

Stir scallop mixture into the béchamel.

Spoon this mixture into some scallop shells, ramekins, or small dishes.

Sprinkle with breadcrumbs and place bake for 15 minutes until bubbling and the breadcrumbs take on color.

Garnish with some parsley and serve.



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