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  Added: Oct 24, 2006  •  Visited (1479)  •  Print version Print this recipe (101)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Baked Scallops In Cream And Cheese Sauce
(Chupe De Marisco)
What You Need:
  • ½ cup dry white wine
  • 2 teaspoons finely chopped shallots or onions
  • 2 pounds sea scallops cut in half crosswise
  • 2 tablespoons fresh bread crumbs
  • 1½ cups light cream
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 1 tablespoon yellow chili paste (optional)
  • ¼ teaspoon paprika
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon Cayenne pepper
  • 1½ teaspoons salt
  • ¼ teaspoon ground white pepper
  • ½ cup plus 2 tablespoons freshly grated Munster cheese
  • 2 hard-cooked eggs, quartered lengthwise
  • 3 cups hot cooked rice, made from 1 cup raw long-grain rice

  • How To Cook:
    1. In a large enameled saucepan or skillet, combine the wine and shallots or onions, and bring to a boil over high heat. Then reduce the heat to low and simmer for 3 minutes.

    2. Add the scallops, cover, and cook over low heat for about 5 minutes, or until the scallops become firm and opaque. Drain the scallops and save ½ cup of the cooking liquid. Set the scallops and liquid aside.

    3. Preheat the oven to 350°F. In a small cup or bowl, soak the bread crumbs in 2 tablespoons of the cream. Melt the butter over moderate heat in a 2- to 3-quart saucepan. When the foam subsides, reduce the heat to low and stir in the flour, stirring constantly for a minute or two.

    4. Then slowly stir in the ½ cup of reserved cooking liquid and the remaining cream. Cook over high heat, stirring constantly with a whisk until the sauce thickens and comes to a boil.

    5. Add the soaked bread crumbs, chili paste, paprika, nutmeg, Cayenne, salt and white pepper, and stir until all the ingredients are well blended.

    6. Stir in ½ cup of the grated cheese and cook for a minute or two, then add the scallops, omitting any liquid they may have given off. Lightly butter the bottom and sides of a 2-quart baking dish or souffle dish, and arrange the hard-cooked egg quarters on the bottom.

    7. Spoon in the scallop mixture and smooth the surface with a rubber spatula. Sprinkle the top with the remaining 2 tablespoons of grated cheese. Bake in the middle of the oven for 20 minutes, or until the mixture bubbles and lightly browns on top.

    8. Serve at once from the baking dish accompanied by the hot cooked rice.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » Chile
    Main Ingredient » Shellfish » Scallops
    Main Ingredient » Dairy » Cheese
    Main Ingredient » Grains & Cereals » Rice
    Dish » Appetizers


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