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Scallops- Coquilles Saint Cyrano

Source of Recipe

from Southern Living 1986


List of Ingredients

1 cup Chablis or other dry white wine
1 tablespoon minced fresh parsley
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried whole thyme
1 bay leaf
1/4 teaspoon coarsely ground pepper
1 1/2 pounds bay scallops
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 cup milk
1 teaspoon lemon juice
1 tablespoon chopped fresh chives


Recipe

Combine wine, parsley, thyme, bay leaf, and pepper in a large saucepan; bring to a boil. Add scallops; cook 2 minutes, stirring often. Remove bay leaf. Drain scallops, reserving liquid.
Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved scallop liquid and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in scallops, lemon juice, and chives. Pour into 4 lightly greased individual baking dishes or scallop shells. Sprinkle each with 1 1/2 teaspoons Parmesan cheese; bake at 350 degrees for 15 to 20 minutes or until thoroughly heated. Yield 4 servings.