Difficutly: easy
Time: 20 Min
Portion: 2 servings
Ingredients:
1 1/4 pounds sea scallops, trimmed
1/4 cup dry white wine
1 tablespoon brummel and Brown Spread With Yogurt
1 cup onion, chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour
1 large egg, beaten
1 tablespoon chopped parsley
1/4 teaspoon freshly ground pepper, freshly grated
3/4 ounce parmesan cheese
Directions:
1. Preheat the broiler, quarter the scallops.
2. In a large nonstick skillet over high heat, mix the wine with the 1/4 cup water and bring to a boil. Add the scallops and reduce the heat to very low. Cover and poach just until firm and cooked through, 3 to 5 minutes. Drain in a small sieve, reserving the cooking liquid.
3. In the same skillet, over a medium-low heat, melt the margarine. Add the onion and garlic and saute until soft. Stir in the flour and cook, stirring constantly for 1 minute. Gradually stir in the reserved cooking liquid and cook, stirring until thickened, 3 to 5 minutes.
4. Remove the skillet from the heat and let the sauce cook slightly. Slowly at first, whisk in the egg and parsley, beating constantly until blended. Season with the salt and pepper.
5. Fold in the scallops. Transfer the mixture to a shallow 3 to 4 cup broiler proof baking dish or four individual gratin dishes. Sprinkle evenly with the Parmesan cheese and broil 4 inches from the heat, until golden and bubbly, 3 to 4 minutes.