[ world famous recipes ] Gruyere and Scallops

Gruyere and Scallops

2 lb. scallops, washed and drained
1 t. plus 1 T. fresh lemon juice
1 c. water
4 T. butter
5 oz. fresh mushrooms, sliced
1/4 c. minced onion
1/3 c. flour
1 c. light cream
1 c. grated Gruyere cheese
1/2 c. whole milk
1/2 c. dry white wine
1 T. chopped parsley

Combine scallops with 1 t. juice and water; bring to a boil. Cover
and simmer for 2-3 minutes until tender. Drain on paper towels; set
aside. Saute mushrooms and onions in butter; blend in flour.
Gradually add cream and milk; stir. Add cheese until melted. Add
lemon juice, wine and parsley. Fold in scallops. Pour into an
ovenproof casserole dish. Place under broiler until lightly browned

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