1 1/2 Cups Dry white wine
3 T Minced shallots
1 Bay leaf
1 Parsley sprig
1/2 t Salt
1 pinch of Pepper
1 1/2 lb Bay scallops, washed
1/2 lb mushrooms, wiped clean and minced
1 1/2 cups water, approximately
4 T Butter
5 T Flour
3/4 Cup Reduced volume Scallop cooking liquid
2/3 Cup Heavy cream
2 Egg yolks, lightly beaten
2 t Lemon juice
1/4 t Salt
Pinch of white pepper
1 Cup Panko bread crumbs
1/3 Cup Finely grated Gruyere cheese
1/4 Cup Melted butter
Simmer wine, shallots, bay leaf, parsley, salt and pepper uncovered for five minutes.
Add scallops, mushrooms and enough water to cover, simmer covered for 3-4 minutes until scallops turn milky white. Drain, reserving cooking liquid then set scallops and mushrooms aside to cool.
Return liquid, bay leaf and parsley to pain, boil rapidly uncovered until reduced to 3/2 cup of volume.
Slice scallops across the grain 1/8 inch thick.
Sauce: Melt butter in a saucepan, add flour stirring frequently. Drain scallop liquid and add to mixture along with cream. Heat gently, stirring to make a smooth, thickened sauce. Spoon a little hot liquid into the beaten egg yolks to temper, then return all of eggs to pan and stir over the lowest heat to a homogeneous state, do not allow to boil. Mix in lemon juice and season with salt and pepper to taste. Mix well. Pour sauce over mushrooms and scallops and toss to mix. Do not stir to avoid breaking up scallops.
Topping: In a small bowl, combine Panko bread crumbs, grated Gruyere cheese and butter.
Butter large scallop shells or ramekins and spoon in the mixture, dividing evenly between six units. Spoon topping over mushroom and scallop mixture. Set containers on a rimmed sheet pan and place into a preheated oven set at broil. Broil for 5 minutes, until you see bubbling and light brown peaks appear on the surface.
Note: Enjoy with a crisp French wine.
Type of dish: Appetizer or entrée
Servings: 6 entrees
Preparation time: 20 to 30 minutes
Cook time: 10 to 20 minutes
Difficulty level: Intermediate
The Italian Fisherman Restaurant
2503 Old Shell Road
Mobile, AL 36607
Open Wednesday through Saturday, 5:30 p.m. until 9pm.
Available for private parties
About the Restaurant:
The Italian Fisherman restaurant offers a quaint dining experience. It specializes in Italian, seafood and charbroiled steaks. It has low prices on bottle wine and will be offering an educational Wine Dinner on May 6 and May 29, 2014. The Wine Dinners are fun, educational and best of all affordable.
The Italian Fisherman will also take part in the Chef Showdown at Five Rivers Delta on May 22, 2014 to benefit the Leukemia Society.
About the Chef:
Chef John Weichman has served Mobilians and visitors delicious food since 1979 at such restaurants as Constantine’s, Weichman’s All Seasons and The Italian Fisherman.
Chef John represented Alabama and won the Bronze Medal in the American Seafood Challenge. He served food at President Reagan’s 1981 and 1985 Inauguaral parties and Weichman’s All Seasons Restaurant was inducted into the Fine Dining Hall of Fame in 1990.
Chef John also hosted his own weekly cooking class for four years. It was called “Cooking can be Fun.”