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Scallops Parisienne - from the Pleasant Peasant
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From the menu of . . . The Pleasant Peasant
555 Peachtree St. N.E., Atlanta
404-874-3223
Q: We were in Atlanta and dined at the Pleasant Peasant. I had the scallops, which were baked in a cheesy sauce, and would love to have the recipe.
- Pam King, Opp, Ala.
A: Scallops Parisienne made its debut at the Pleasant Peasant in 1973, when the restaurant opened. It's been taken off the menu once or twice, said owner Maureen Kalmanson, but it always comes back because of popular demand. "So many people love it, " Kalmanson said. "I think it's that really rich cream sauce - it's almost adult comfort food." It doesn't hurt that it is garnished with sauteed asparagus spears and served with homemade potato chips, so diners can scoop up every drop of sauce.
Hands on time: 30 minutes Total time: 1 hour Serves: 6
Ingredients:
-
1/2 cup (1 stick) margarine, divided
1/4 teaspoon granulated garlic
2 1/4 cups white wine, divided
2 pounds scallops
1/4 cup water
3 cups half-and-half
1 teaspoon garlic salt
1/4 teaspoon white pepper
1/4 cup all-purpose flour
4 ounces Parmesan cheese, freshly grated
Instructions:
In a large pot over medium-high heat, melt 1/4 cup ( 1/2 stick) margarine. Stir in granulated garlic and 2 cups white wine. Bring to a boil, and then add scallops. Simmer for exactly 1 minute and 15 seconds. The scallops should be opaque white on the outside but still raw in the center. Drain the scallops (discarding liquid) and spread them on parchment paper to cool. Remove the muscle attachment from each scallop.
Preheat oven to 400 degrees. In a large saucepan, heat 1/4 cup water, remaining 1/4 cup white wine and half-and-half. Stir in garlic salt and white pepper and bring to a simmer. Meanwhile, in a small sauce pan over medium-high heat, melt remaining 1/4 cup margarine. Whisk in flour and cook, stirring slowly, for 2 to 3 minutes. Whisk flour mixture into hot liquid and cook, stirring constantly, until sauce boils and thickens --- about 5 minutes. Divide the scallops among six large ramekins (or a 2-quart baking dish) and pour sauce over scallops. Sprinkle with cheese. Bake until liquid is bubbly and top is lightly browned, about 15 to 20 minutes. Serve immediately.
Preheat oven to 400 degrees. In a large saucepan, heat 1/4 cup water, remaining 1/4 cup white wine and half-and-half. Stir in garlic salt and white pepper and bring to a simmer. Meanwhile, in a small sauce pan over medium-high heat, melt remaining 1/4 cup margarine. Whisk in flour and cook, stirring slowly, for 2 to 3 minutes. Whisk flour mixture into hot liquid and cook, stirring constantly, until sauce boils and thickens --- about 5 minutes. Divide the scallops among six large ramekins (or a 2-quart baking dish) and pour sauce over scallops. Sprinkle with cheese. Bake until liquid is bubbly and top is lightly browned, about 15 to 20 minutes. Serve immediately.
Notes:
The restaurant really does prepare the dish with margarine to lessen the chance of burning, but we tested it with butter --- and it worked just fine.
Nutrition:
Per serving: 593 calories (percent of calories from fat, 61), 37 grams protein, 15 grams carbohydrates, trace fiber, 36 grams fat (15 grams saturated), 109 milligrams cholesterol, 1,169 milligrams sodium.
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Recipes in the same category:ATL restaurant recipes
Recipes from: The Pleasant Peasant