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Parmesan Scallops




Source of Recipe


TNT Recipeletter


List of Ingredients




1/4 c. dry white wine
1 1/4 lb. trimmed bay scallops
1 Tbsp. + 1 tsp. margarine
1/2 c. chopped onion
1 garlic clove, minced
1 large egg, well beaten
1 Tbsp. + 1 tsp. all-purpose flour
1 Tbsp. chopped fresh parsley
salt and freshly ground pepper
1 oz. freshly grated Parmesan cheese


Recipe



In large skillet, over high heat, mix wine with 1/4 cup water; bring
to
boil. Add scallops, reduce heat to very low; cover and poach 3 to 5
minutes, just until firm and cooked through. Drain scallops in small
sieve, reserving cooking liquid. In same skillet, over medium-low
heat,
melt margarine until bubbly. Add onion and garlic, saute until soft.
Stir in flour; cook, stirring constantly, 1 minute. Gradually stir in
reserved cooking liquid, cook, stirring constantly, 3 to 5 minutes or
until thickened. Preheat broiler. Remove skillet from heat, let sauce
cool slightly. With wire whisk, add egg and parsley, beating
constantly
until blended. Season to taste with salt and pepper. Fold in
scallops.
Scrape mixture into a shallow 3 to 4 cup casserole or 4 individual
gratin dishes.
Sprinkle evenly with Parmesan cheese and broil 2 to 3 minutes until
golden brown and bubbly. Makes 4 servings; 231 calories