Hampton Bay Sparkling Scallops
- Yield: 6 servings
- 2cups Champagne (brut or extra dry) or white wine
- 2tablespoons shallots, finely chopped
- 4sprigs fresh thyme
- 2pounds sea scallops
- 2tablespoons flour
- 4tablespoons sour cream
- 1tablespoon Dijon-style mustard
- -- Salt and freshly ground pepper to taste
- 4tablespoons fresh bread crumbs
- Mix Champagne, shallots, and thyme in a large saucepan; bring to a boil over high heat. Reduce heat to medium; simmer until liquid is reduced in volume by half. Remove sprigs of thyme. Stir in scallops and continue to cook over medium heat for 5 to 7 minutes, until the contents of the pan almost reach a boil and the scallops have become firm and white; scallops should be underdone at this point. Remove scallops with a slotted spoon and place in an ovenproof au gratin dish.
- Mix flour, sour cream, and Dijon-style mustard thoroughly in a separate bowl. Stir flour mixture into remaining liquid in the pan; mix in completely. Bring to boil over high heat until it is the consistency of heavy cream; this may take 2 to 5 minutes depending on how much liquid the scallops released. Add salt and pepper to taste. Spoon the liquid over the scallops and sprinkle with bread crumbs. Place under a preheated broiler until bread crumbs have browned, approximately 2 to 4 minutes. Serve immediately.
Recipe reprinted with permission from The Junior League of Norfolk-Virginia Beach’s Toast to Tidewater (The Junior League of Norfolk-Virginia Beach, Inc., Norfolk, Virginia, 2004).