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Ingredients
- 1 sm. onion stuck with 3 cloves
- 4 peppercorns
- 1 bay leaf
- Top leaves of 1 celery stalk
- 1 slice of lemon
- 1 teaspoon salt
- 2 c. water
Directions
- Combine all ingredients in a pan, bring to the boil; cover and simmer for 20 min. Strain off liquid and reserve for use. 1/2 pound scallops, washed & dry 1/2 pound fillets of sole 2 c. court bouillon 1/2 c. white wine 3 tbsp. butter 1 1/2 tbsp. flour Salt & pepper Dry bread crumbs Grated cheese Scallop shells, washed & dry
- Poach scallops and sole in court bouillon and wine for 5-6 min, remove seafood, flake sole and set aside. Bring liquid to the boil and cook briskly to reduce quantity to 1 c.; strain and reserve.
- Heat 1 Tbsp. of the butter in a pan, stir in flour, salt and pepper; cook 1-2 min; gradually stir in reserved liquid and bring to the boil, stirring constantly till sauce is thick and smooth. Place scallop shells on broiler tray. Place portions of shrimp, scallops and sole onto shells or possibly individual dishes and spoon white sauce over; sprinkle top with bread crumbs and cheese and dot with remaining butter. Place tray under the broiler 2 inches from high heat and cook 4-5 min till tops are golden.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 514g | |
| Calories 21 | |
| Calories from Fat 4 | 19% |
| Total Fat 0.43g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2346mg | 98% |
| Potassium 64mg | 2% |
| Total Carbs 5.86g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.77g | 1% |
| Protein 0.64g | 1% |
