Recipe by Normaone
I love seafood and this is comfort food for me. I found it long ago in a cookbook put out by the Junior League of San Francisco and have made it many, many times.
Top Review by Queena Frye
This is incomplete. It does not tell when to add: the Worcestershire sauce, fresh lemon juice, small shrimp, or the sliced almonds. I guessed and added it when the sauce started bubbling. I did not care for the taste either. My husband said that it was ok and would not mind having it again.
- 1⁄4 lb scallops
- 8 teaspoons fresh lemon juice
- 1⁄4 cup dry white vermouth
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄2 cup celery, sliced
- 1⁄2 cup onion, chopped
- 1⁄2 cup green pepper, chopped
- 1⁄2 cup fresh mushrooms, sliced
- 4 tablespoons butter
- 3 tablespoons flour
- 1 1⁄2 cups milk, and reserved scallop juices to make 1 1/2 cups
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1⁄2 lb small shrimp, cooked
- 1⁄2 cup sliced almonds, toasted
- salt & freshly ground black pepper
- 1⁄2 cup grated gruyere cheese
- 1⁄2 cup buttered fresh breadcrumb
Directions See How It's Made
- Preheat oven to 350^F.
- Halve or quarter scallops if large.
- Pat dry and marinate in 2 tsp lemon juice for 10 minutes.
- Place scallops and juices in saucepan with vermouth, salt, and white pepper.
- Bring to a boil, cover, lower heat, and simmer for two minutes or until scallops are just tender.
- Do not overcook.
- Drain scallops, reserving juices, set aside.
- Saute celery, onion, green pepper and mushrooms in butter until vegetables are soft.
- Sprinkle with flour and gradually blend in milk and reserved scallop juices.
- Cook and stir over medium heat until thickened.
- Adjust seasonings with salt and pepper.
- Spoon mixture into 4 scallop shells or ramekins.
- Combine cheese with bread crumbs and sprinkle ever tops to cover completely.
- Bake about 20 minutes or unti heated through and bubbly.