1 cup of white wine
1/2 cup of water
1/2 cup of heavy cream
1/2 cup of sautéed mushroom slices
1/3 cup of grated Parmesan cheese
5 tablespoons of butter
4 tablespoons of all-purpose flour
2 tablespoons of chopped onion
1/2 tablespoon of lemon juice
1/2 teaspoon of thyme
750g of scallops
3 egg yolks, lightly beaten
2 sprigs of parsley
1 bay leaf
salt to taste
accessories
8 shells
1 cup of white wine
1/2 cup of water
1/2 cup of heavy cream
1/2 cup of sautéed mushroom slices
1/3 cup of grated Parmesan cheese
5 tablespoons of butter
4 tablespoons of all-purpose flour
2 tablespoons of chopped onion
1/2 tablespoon of lemon juice
1/2 teaspoon of thyme
750g of scallops
3 egg yolks, lightly beaten
2 sprigs of parsley
1 bay leaf
salt to taste
accessories
8 shells
Bring the wine, water, parsley, thyme, bay leaf, and salt to a boil
Let it simmer
Add the scallops and cook on low heat for 5 minutes
Remove the scallops and strain the broth through a fine-mesh sieve
Return the broth to the pot and cook for an additional 3 minutes
In a skillet, melt 2 tablespoons of butter and sauté the onion and mushroom until tender
In a saucepan, melt the remaining butter, whisk in the flour, and slowly add the reserved broth, stirring constantly to achieve a smooth consistency
Beat the egg yolks with heavy cream and stir into the mixture
Stir well and add the remaining broth
Cook until thickened
Heat the oven to high temperature
Add the mushroom, scallops, and lemon juice
Season with salt
Distribute the mixture among the shells, buttered and sprinkled with Parmesan cheese
Bake in the preheated oven and serve.
