Point Judith Scallops Recipe

• 1 pound scallops, fresh or possibly frzn
• 1/2 c. butter
• 1 c. sliced fresh mushrooms
• 2 tbsp. chopped onion
• 2 tbsp. all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 c. half & half cream
• 4 egg yolks, beaten
• 1/2 teaspoon thyme
• 1/4 teaspoon basil
• 1/2 c. bread crumbs
• 1/3 c. grated Swiss Gruyere cheese (may sub. mozzarella for a milder flavor)
• 1/4 teaspoon paprika
• 1 tbsp. melted butter
• Dash of Tabasco (warm sauce)

1. Please Note: Swiss Gruyere has a very distinct strong flavor.
2. You may want to try making half the servings with which and half with mozzarella and see that you prefer.
3. Also, use the Tabasco to taste - we prefer only a couple of drops.
4. Thaw frzn scallops.
5. Fresh or possibly frzn scallops - remove shell particles; wash. Heat 1/4 c. butter in skillet.
6. Add in scallops and mushrooms; cook 3-4 min, till scallops are done.
7. Divide scallops and mushrooms among 6 individual shells or possibly ramekins (small pyrex custard dishes work well).
8. Heat 1/4 c. butter in small saucepan.
9. Add in onion; cook till tender.
10. Stir in flour and salt.
11. Gradually stir in half & half; cook till thickened, stirring constantly.
12. Add in a dash of warm sauce to egg yolks; add in to remaining sauce, stirring constantly.
13. Heat just till thickened.
14. Stir in thyme and basil.
15. Spoon sauce over scallops.
16. Combine crumbs, cheese, paprika and 1 Tbsp.
17. butter; sprinkle on sauce.
18. Place shells on baking tray.
19. Bake in 400 degree oven for 10-15 min, till warm and bubbly.
20. Serves 6.

frzn, butter, mushrooms, onion, allpurpose flour, salt, cream, egg yolks, thyme, basil, bread crumbs, grated swiss, paprika, butter

Taken from cookeatshare.com/recipes/point-judith-scallops-52391 (may not work)