Scallop Thermidor Recipe?

[chrisnwillie]

Anyone have an easy recipe for a nice Thermidor sauce that I can add scallops to?

 

[Jeni]

SCALLOP THERMIDOR

1 lb. cooked scallops
1 can (4 oz.) mushroom stems and pieces, drained
1/2 c. butter, melted
1/4 c. flour
1 tsp. salt
Dash cayenne pepper
1/2 tsp. powdered mustard
2 c. milk
2 tbsp. chopped parsley
Grated Parmesan cheese
Paprika

Cut large scallops in half. Fry mushrooms in butter for 5 minutes. Blend in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add scallops and parsley. Place in 6 well greased individual shells or 5 ounce custard cups. Sprinkle with cheese and paprika. Bake in hot 400 degree oven for 10 to 15 minutes or until cheese is brown. Serves 6.

 

[chrisnwillie]

Thank you Jeni, that's perfect!!!! Happy Holidays!

 

[jme]

Lobster Thermidor

OK, I'm a man, but my all-time favorite meal is Lobster Thermidor.....so, this caught my eye....haven't had it in many years, as it's not something you run across on many menus.....BUT, I am assuming your recipe with scallops would be the same as lobster ....just substitute the scallops, right? I remember it mostly as being a very rich, almost sweet white sauce-type dish. Seeing the mushrooms and cayenne pepper throws me off, but like I said, I'm a man, so I couldn't tell you what this does to a recipe----just hoping it's not too "earthy" or spicy.....but is this going to be sort of what I described? That is, the rich, thick, not SWEET, but almost sweet sauce? If so, I will give this to my wife to whip up for the holidays. Was glad to see it. Happy holidays to all, Marty (jme):whoopie:

 

[chrisnwillie]

That's exactly right Marty. The difference in the lobster thermidor, which I love, (and only can find in Aruba) is the gouda cheese that is used in it...otherwise, your description of the sauce is perfect.

Happy Holidays!