Zereh
Head Chef
1 c broth (I use vegetable, chicken is fine)
1/4 t nutmeg
1/4 t pepper
1 lb sea scallops
2 T butter
1 T flour
1/4 heavy cream
2 T fresh, grated parmesan
1 T fine, seasoned bread crumbs
2 T parsley, optional (but this looks oh so pretty when you use it)
Boil the broth, nutmeg and pepper. Add scallops and return to boil. Cook 3 minutes.
Melt 1 T butter. Add flour, mix until dissolved. Add cream and 1/4 c of the broth you boiled the scallops in. Cook 2 minutes until it thickens.
Combine sauce and scallops, toss to coat. Place in shallow baking dish. Sprinkle with parmesan and breadcrumbs and 1 T butter.
Broil 4-inches from heat until golden on top, 2-4 minutes.
Garnish w/ chopped parsley.
Z
1/4 t nutmeg
1/4 t pepper
1 lb sea scallops
2 T butter
1 T flour
1/4 heavy cream
2 T fresh, grated parmesan
1 T fine, seasoned bread crumbs
2 T parsley, optional (but this looks oh so pretty when you use it)
Boil the broth, nutmeg and pepper. Add scallops and return to boil. Cook 3 minutes.
Melt 1 T butter. Add flour, mix until dissolved. Add cream and 1/4 c of the broth you boiled the scallops in. Cook 2 minutes until it thickens.
Combine sauce and scallops, toss to coat. Place in shallow baking dish. Sprinkle with parmesan and breadcrumbs and 1 T butter.
Broil 4-inches from heat until golden on top, 2-4 minutes.
Garnish w/ chopped parsley.
Z
