adapted from the book titled “A taste of the Gulf Coast” by Jessie Tirsch
Verona Watson’s Scallop Bake
preferably Italian ( flat-leaf )
Preheat the oven to 450 degrees. Place 8 scallop shells or ramekins on a baking sheet and distribute the scallops evenly among them. In a bowl, beat the egg yolks and whisk in the cream, wine, lemon juice, onions, salt, pepper, and ginger. Divide among the scallop dishes. Combine the breadcrumbs, 6 tablespoons of the Parmesan, the melted butter, and parsley, and sprinkle this mixture evenly over the scallops. Sprinkle the remaining 2 tablespoons Parmesan over the tops and bake until brown and bubbly, 16 to 18 minutes.
Cooks note: I replaced the white wine with a dry vermouth.
adapted from the book titled “The Great Book of Seafood” Giuliana Bonomo
Wash the fish, drain, and poach for 10 minutes in 2 1/4 cups water with a little salt and the lemon juice. Leave to cool in the liquid and then drain. Remove any remaining bones, reduce to a purée in the food processor, and transfer to a bowl. Boil the potatoes in salted water for 30-40 minutes; drain, peel, and mash while hot. Work the potatoes into the fish, add the hot milk, the butter cut into small pieces, the bechamel sauce, and a little salt. When well blended, grease a deep cake pan (8-9 in in diameter) with butter, sprinkle the Inside with breadcrumbs and fill with the fish mixture. Top with a layer of breadcrumbs. Place in a preheated oven at 400 degrees for 10-15 minutes. Brown the top under the broiler for 2 minutes. Leave to stand for a minute before serving.
Make the bechamél sauce: put 1/2 pint milk into a small saucepan, add 1 peeled, sliced shallot (or small onion), 1 chopped carrot, 1/2 stick celery, chopped, 1 bay leaf, and a few peppercorns. Bring to a boil, remove from the heat, and leave to infuse for 15-20 minutes. Strain the milk and discard the flavorings. Melt 1 oz butter in a clean saucepan, stir in 4-5 tbsp all-purpose flour and cook the resulting roux for a few minutes. Gradually add the flavored milk and bring to a boil, stirring
constantly. Cook for a further minute or two until thickened.
Cooks notes: I used russet potatos.
Related Tags: scallops, baked scallops, jessie tirsch, a taste of the gulf coast, seafood recipe, the great book of seafood, giuliana bonomo, sailor's pie, cod recipe, bechamél sauce