Scallops Ménagère
Clean and slice 8 mushrooms and saute them in a little butter. Wash 1 pound scallops in cold water, cover them well with white wine court-bouillon (June, 1957) and simmer them for about 8 minutes. Drain the scallops and cut them in thick slices. Combine the scallops with 2 cups béchamel sauce (January, 1957) and the mushrooms and divide among 6 scallop shells. Top the coquilles with 2 tablespoons bread crumbs mixed with 4 tablespoons grated Parmesan and sprinkle them with 2 tablespoons melted butter. Brown the topping under the broiler or in a very hot oven.
Scallops Hongroise
Make the following paprika sauce: Melt 1 ½ tablespoons butter in a saucepan and in it cook 2 tablespoons finely chopped onions to a pale gold. Add 2 or 3 tablespoons sweet paprika and mix well. Add 2/3 cup light cream and cook, stirring constantly, for 3 to 4 minutes. Add 1 cup thick cream sauce and correct the seasoning with salt.
Poach 1 ½ pints scallops in their own juice for 6 minutes, drain them well, and combine their with the sauce. Reheat just to the boiling point and serve very hot.
Scallops Marinière
Wash 1 ½ pints to 1 quart scallops and put them in a saucepan with 2 tablespoons butter, 1 tablespoon finely chopped shallot, ½ teaspoon salt, a little white pepper, and 1 cup dry white wine. Bring the liquid to a boil and simmer the scallops for 6 to 7 minutes. Remove the scallops to a heated serving platter. Reduce the liquid to one-third its original quantity, add 1 cup cream sauce, and bring it to a boil. Mix 2 beaten egg yolks with ½ cup cream and a little of the hot sauce and return it to the pan. Bring the sauce gradually to the boiling point, stirring it constantly, but do not allow it to boil. Add 1 tablespoon chopped parsley and any scallop juice which may have drained into the bottom of the serving dish, correct the seasoning with salt, and pour the sauce over the scallops.
Fried Scallops
Wash scallops and dry them thoroughly. Dip them in milk, roll them in flour, and shake off the surplus Hour. Brown them quickly in very hot fat or oil. Drain on paper towels and season with a little salt. Serve very hot with fried parsley, a wedge of lemon for each serving, and a sauceboat of tartar sauce.
Scallops with Curry Sauce
Prepare curry sauce as follows: Melt 1 ½ tablespoons butter, and in it cook 2 tablespoons finely chopped onion until it is soft but not brown. Add 1 bay leaf, a pinch of thyme, and 1 to 2 tablespoons curry powder, to taste. Add ¼ cup white stock, bring the stock to a boil, and add 1 ½ cups cream sauce. Cook the sauce for 10 to 15 minutes, stirring occasionally. Strain it through a fine sieve, add ¼ cup cream, and bring it back to the boil. Poach 1 ½ pints scallops in their own juices for 6 minutes, drain them well, and combine them with the sauce. Reheat the sauce to the boiling point. Serve with rice pilau (page 56).
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