Chupe

• 1/2 cup thite wine, dry
• 2 teaspoons Shallots, finely chopped
• 2 pounds sea scallops (crab or lobster);
• 2 tablespoons bread crumbs;
• 11/2 cup tight cream
• 6 tablespoons tutter
• 6 tablespoons tlour
• 1 tablespoon tellow chili paste (optional
• 1/4 teaspoon taprika
• 1/4 teaspoon tround nutmeg
• 1/4 teaspoon tayenne pepper
• 11/2 teaspoon talt
• 1/4 teaspoon thite pepper; ground
• 1/2 cup tunster cheese; fresh grated
• 2 tablespoons tunster cheese; fresh grated
• 2 tgg; hardcooked, quartered;lengthwise (optional)

1. In a large enameled saucepan or skillet, combine the wine and shallots or onions, and bring to a boil over high heat.
2. Then reduce the heat to low and simmer for 3 minutes.
3. Add the scallops, cover, and cook over low heat for about 5 minutes, or until the scallops become firm and opaque.
4. Drain the scallops and save 1/2 cup of the cooking liquid.
5. Set the scallops and liquid aside.
6. Preheat the oven to 350 degrees F.
7. In a small cup or bowl, soak the bread crumbs in 2 tablespoons of the cream.
8. Melt the butter over moderate heat in a 2 to 3 quart saucepan.
9. When the foam subsides, reduce the heat to low and stir in the flour, stirring constantly for a minute or two.
10. Then slowly stir in the 1/2 cup of reserved cooking liquid and the remaining cream.
11. Cook over high heat, stirring constantly with a whisk until the sauce thickens and comes to a boil.
12. Add the soaked bread crumbs, chili paste, paprika, nutmeg, Cayenne, salt and white pepper, and stir until all the ingredients are well blended.
13. Stir in 1/2 cup of the grated cheese and cook for a minute or two, then add the scallops, omitting any liquid they may have given off.
14. Lightly butter the bottom and side of a 2 quart baking dish or souffle dish, and arrange the hard cooked egg quarters on the bottom.
15. Spoon in the scallop mixture and smooth the surface with a rubber spatula.
16. Sprinkle the top with the remaining 2 tablespoons of grated cheese.
17. Bake in the middle of the oven for 20 minutes, or until the mixture bubbles and lightly browns on top.

white wine, shallots, crab, bread crumbs, cream, butter, flour, paprika, nutmeg, cayenne pepper, salt, pepper, fresh grated, fresh grated, egg

Taken from www.epicurious.com/recipes/member/views/chupe-50044266 (may not work)