Elegantly Spirited Scallops: Marketing Florida Agriculture

Seafood-4033

Ingredients
1/2 cup	dry sherry
1 1/2	cups water, divided
1 pound	bay scallops, if you use sea scallops quarter them
1/2 teaspoon	salt
1/8 teaspoon	cayenne pepper
1	medium onion, chopped
1	large garlic clove, minced
3 tablespoons	butter, divided
1/2 pound	fresh mushrooms, sliced
1 tablespoon	fresh parsley, chopped
2 tablespoons	lemon juice
2 tablespoons	flour
1/2 cup	heavy cream, heated
1/2 cup	Gruyere cheese, grated
1/4 cup	Parmesan cheese
	paprika to taste

Preparation
Bring sherry and 1/2 cup water to a boil in a 2-quart saucepan. Add scallops, salt and pepper. Poach for 5 to 7 minutes. Remove scallops, to a 2-quart casserole or individual baking dishes, draining and reserving the liquid. Saute onion and garlic in 1 tablespoon butter for 3 to 5 minutes. Add mushrooms and parsley and saute an additional 3 minutes. Add remaining cup of water and lemon juice to garlic, onions, mushrooms and parsley, bring to a boil. Drain and set aside. Melt remaining butter. Add the flour stirring constantly and cook for 1 to 2 minutes. With a wire whisk, blend in reserved poaching liquid and cook until sauce thickens. Add vegetable mixture and hot cream. Season to taste if necessary. Pour sauce over scallops. Top with Gruyere and Parmesan cheeses and paprika. Cover and refrigerate or bake immediately in 350-degree F oven for 30-40 minutes or until golden and bubbly. Yield 4 dinner servings or 6-8 appetizer servings