[CH] Dinner

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here is dinner tonight.

8-12 medium sea scallops (not the tiny bay scallops)
Creole seasoning
1 stick butter
1/2 cup white wine
1/4 cup flour
2 egg yolks
3 green onions, finely sliced
1/2 cup mushrooms, sliced into pieces about the size of a nickel
2 cups fish stock
1/2 tsp. salt
1/2 Tsp. Tabasco
3 Tbs. grated parmesan cheese
3 Tbs. fresh bread crumbs
Hot sauce to taste

1. Slice the scallops crosswise. If they're very large, halve or quarter 
them from top to bottom as well. Sprinkle with Creole seasoning to your 
taste.

2. Heat half the butter over high heat in a heavy skillet, and sear the 
scallops for about a minute on each side. Remove the scallops and set aside.

3. Lower the heat to medium. Add the wine and bring it to a boil while 
whisking the pan to dissolve the browned bits from the scallops. Reduce the 
wine by half, then whisk in all but 1 Tbs. of the remaining butter. When it 
begins bubbling, whisk in the flour until blended completely. Add the egg 
yolks, the green onions and mushrooms, and cook until the onions are soft.

4. Stir in the fish stock, salt, and Tabasco and bring to a light boil. Add 
the scallops to the pan and cook until the sauce thickens.

5. Pour the pan contents into coquille shells or au gratin dishes. Top with 
a mixture of parmesan cheese and bread crumbs and a flake or two of the 
remaining butter. Bake on a pan in a preheated 350-degree oven until the top 
browns and the sauce bubbles. Serve hot, but with a warning about how hot it 
is.



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