Liturgical Year : Recipes : Sea Scallops in Clover

Catholic Recipe: Sea Scallops in Clover

INGREDIENTS

2 pounds sea scallops, fresh or frozen
1 teaspoon instant minced onion
1/2 teaspoon salt
few grains pepper
1/4 cup butter or margarine
1/4 cup flour
1/8 teaspoon Tabasco
1/4 teaspoon oregano
1/2 teaspoon paprika
1 cup light cream
2 egg yolks, slightly beaten
1 can (6 ounces) sliced broiled mushrooms
1 package (8 ounces) green noodles, cooked and drained
1/4 cup shredded Parmesan cheese
1 Tablespoon butter or margarine

Details

Serves: 4-5

Prep Time: 1 hour

Difficulty: ★★☆☆

Cost: ★★★☆

For Ages: 15+

Origin:

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Food Categories (3)

Feasts (0)

Using green noodles gives the impression of scallops resting in clover. A nice presentation dish for days of abstinence.

DIRECTIONS

Defrost scallops, if frozen. Combine scallops, onion, salt, and pepper in saucepan. Add boiling water to cover; simmer 10 minutes; drain, saving broth. Melt 1/4 cup butter; blend in flour, Tabasco, oregano, and paprika. Add 1 cup of the scallop broth and the cream. Stir constantly over low heat until smooth and thickened. Pour a little of this sauce on egg yolks; blend well; return to rest of sauce; mix well. Add mushrooms, liquid and all; stir well. Add scallops and more salt, if necessary. Spoon noodles into buttered shallow baking dish; top with scallop mixture; sprinkle with Parmesan cheese; dot with remaining butter. Brown under broiler. Makes 4 to 5 servings.