Prep 25 mins
Cook 20 mins
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.
- 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
- 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.
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.