Shrimp Gabriella

12 large shrimp
6 ounces provolone cheese, cut into 12 strips
1/4 cup green chile peppers, diced
6 slices bacon, cut in half
1/4 cup barbecue sauce

  1. Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
  2. Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
  3. Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

Recipe from

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Seared Halibut with Roasted Garlic, Sun-Dried Tomato and Olive Tapenade

For tapenade:
16 cloves garlic, peeled
1/4 cup olive oil
1/2 cup Kalamata olives (pitted and cut in half)
1/4 cup sun-dried tomatoes (rehydrated in water, then drained and julienned)
1 tablespoon fresh basil, cut in chiffonade
1/4 cup capers
2 anchovy fillets, finely chopped
1 tablespoon balsamic vinegar
1 teaspoon fresh ground black pepper
1 teaspoon lemon juice
Kosher salt, to taste

For fish:
4 halibut fillets (6 ounces each)
Salt and pepper, to taste
2 tablespoons clarified butter

To make tapenade: Combine garlic cloves and olive oil and bake in 350-degree oven for 30 minutes or until garlic cloves are soft. Set aside to cool in oil. Mix remaining tapenade ingredients in bowl. Add roasted garlic and all the oil. Taste and adjust seasoning if necessary. If time allows, let tapenade sit for half an hour before using, to allow flavors to meld. To make fish: Preheat oven to 350 degrees. Season both sides of fillets with salt and pepper. Put clarified butter in a large oven-proof sauté pan over high heat. Bring butter to smoking point; put fish in pan (skin side up if skin is still on the fish) and turn heat to medium. Sear until bottom is golden brown (about 2 minutes). Flip fish with fish spatula; place pan in oven 4 to 5 minutes. Serve fish with tapenade. Makes 4 servings.

Per serving: 468 calories, 13g carbohydrate, 38g protein, 29g fat (7g saturated), 72mg cholesterol, 2g dietary fiber, 860mg sodium. Calories from fat: 56%.

from Michael Dunn, chef of Yankee Pier in San Jose, Calif.

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Newman's Shrimp Cocktail

5 lb. large shrimp, shelled, deveined and cooked in salted 3T water with 3 carrots sliced, 3 stalks celery including leaves. 
3/4 C cucumber, peeled, seeded, and diced
3/4 C red onion, chopped fine
3–4 T cilantro, chopped
3–4 t jalapeño pepper, chopped/diced
juice of 4 small limes

Combine shrimp, cucumber and red onion. Toss in the cilantro, jalapeño pepper and lime juice. Cover, marinate for at least 1 hour.

Cocktail Sauce
18 oz ketchup
1 1/2 oz grated horseradish
3 T Worchestershire sauce
6 t tabasco or to taste

In a bowl, combine sauce ingredients and pour over marinating shrimp and toss gently.

3 ripe avocados peeled, seeded, and diced. Fold into shrimp mixture. Divide mixture among glasses. If you want, garish with a slice of cucumber.

Optional: splash a little peppered vodka on top.

Assemble just 1/2 hour before serving. If more than that, the ketchup will turn a little brown.

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Oyster Stew

1/2 Pint extra small or petite Oysters
1 1/2 quarts whole milk
1 teaspoon salt
Black pepper
1 tablespoon Worcestershire sauce 
3 drops Tabasco sauce
1/4 cube butter
Onion salt

Drain oysters, saving nectar. Combine cold milk, oyster nectar, salt, pepper, Tabasco, Worcestershire sauce, onion salt and bring to simmer. Do NOT boil. Add oysters and let simmer about one minute. Place one pat of butter in each stew bowl, add hot stew and dash of paprika. Serves 5. Courtesy of Oregon Oyster Farms.

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Mediterranean Scallop Stew

Judith Watt

1 1/2 to 2 lbs. bay scallops
2 Tbsp. olive oil
1 1/2 c. sliced leeks, white part only
1/2 c. thinly sliced yellow onion
6 oz. pancetta, cut into thin strips
4-6 garlic cloves, thinly sliced, plus 1-2 garlic cloves, cut in half
2 c. fresh or canned tomatoes
1 1/2 c. Italian white wine, divided
5 c. fish stock
1/2 lb. fresh white mushrooms, sliced
4 Tbsp. fresh parsley, chopped
1 bay leaf
2 orange zest strips
1/2 tsp. fresh thyme leaves
1/2 tsp. fennel seeds
1/8 tsp. powdered saffron
Salt and ground white pepper
4 slices country-style white bread
Freshly grated Parmesan cheese

In a large pot over medium heat, warm the olive oil.  Add the leeks and onion and sauté until barely translucent, about 3 minutes; do not allow them to brown.  Add the pancetta and sauté for about 2 minutes to blend the flavors.  Add the sliced garlic and tomatoes and sauté for 1 minute.

Raise the heat to high, add 1 1/4 c. of the wine and deglaze the pan by stirring to dislodge any browned bits from the pan bottom.  Bring to a boil and add the stock, mushrooms, parsley, bay leaf, orange zest, thyme, fennel seeds, and saffron.  Return to a boil; reduce the heat to medium and simmer, uncovered, 15-20 minutes.

Add the scallops and cook 2-3 minutes.  Add the remaining 1/4 c. wine and simmer until the scallops are just opaque throughout, about 1 minute longer.  Remove the bay leaf and season to taste with salt and pepper.

Meanwhile, toast the bread slices until golden.  Rub a cut side of the halved garlic cloves over one side of each warm bread slice and brush with olive oil to taste.

To serve, place 1 bread slice, garlic-rubbed side up, in the bottom warmed individuals bowls.  Ladle the stew over the bread slices.  Garnish with Parmesan Cheese and serve.

Serves 4

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Newman's Favorite Bouillabaisse (Serves 12)

2 onions, chopped
1 bunch leeks, sliced
1 stalk celery, sliced
1 clover garlic, minced
1 green pepper, diced
1/2 cup chopped parsley
1 whole crab, cracked
2 lb steamer clams
1/2 lb raw shrimp
3/4 lb scallops
1 lb red snapper, cubed
1 lb halibut, cubed
4 cups fish stock

3 cups chicken broth
1/4 cup olive oil
2 15 oz cans petite diced tomatoes
2-3 cups white wine, to taste
“pinch” or to taste of each of the following: salt, black pepper, paprika, cayenne, thyme, saffron

Into the hot oil, put sliced vegetables and sauté to golden yellow. Add tomatoes and seafood, cover with liquids and boil 20–30 minutes, adding wine just before serving. Should be served in pot or casserole with toasted French bread.

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

King Salmon a la Santa Fe

3 lbs Oregon salmon fillet with all bone and skin removed, cut into six equal portions 
1 cup prepared salsa, well drained
3/4 cup mayonnaise
1 tbsp minced garlic 
2 tbsp freshly chopped cilantro
1 lime, zest and juice 
Fresh cilantro sprigs for garnish
Combine all of the above ingredients, except salmon and cilantro garnish. Thoroughly coat both sides of salmon fillets.

To Grill: Grill over medium high heat. Start with dark side up (side where skin was), basting occasionally and turning once.

To Bake: Baste well (skin side down, do not turn) baking at 400 degrees for 15-18 min.

To Sauté: Place well basted fillet portions (skin side up) in dry pan over medium high heat basting occasionally and turning once. 

(Courtesy of Gary Puetz, The Seafood Steward)

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Marinated Grilled Shrimp

Original recipe makes 6 servings

3 cloves, garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce 
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined


  1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
  2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Recipe from

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Newman's Favorite Crab Cakes

Dungeness Crab Cakes, from Simply Classic from Junior League of Seattle
Serves 6. Chilling time 2 hours or overnight.
3 cups fresh bread crumbs, divided
2 large eggs, beaten
2 Tablespoons mayonnaise
2 Tablespoons each, all minced: onion, celery, red bell pepper
1 Tablespoon parsley, minced
1 medium clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon cayenne
1 pound fresh crabmeat
2 tablespoons olive oil
Chilling time 2 hours or overnight. 
Mix together 1 cup bread crumbs, eggs, mayo, onion, celery, bell pepper, parsley, garlic and seasonings. Stir in crabmeat. Chill covered mixture for at least 2 hours or up to over night.
Shape crab mixture into 12 small cakes. Evenly coat each cake with remaining bread crumbs. You may not need all the crumbs. Heat oil in a large skillet over medium heat. Cook cakes until brown and crisp, about 5 minutes per side. 
To serve, place a large spoonful of Orange Sauce on each plate and top with 2 crab cakes. Drizzle extra sauce over cakes. Alternative suggestions: serve hot crab cakes with Pineapple Salsa on the side or topped with an aioli sauce from the market.

Orange Sauce

2 large shallots, minced
1/4 cup white wine
1 cup orange juice, reduced by boiling to 2 Tbs    
4 Tbs butter, cut into bits
2 Tbs plain yogurt    
2 Tbs cream
1/4 tsp Tabasco sauce

In a non-reactive pan, heat shallots, wine and reduced orange juice until the liquid is further reduced to tablespoons. Gradually whisk in butter, stirring well after each addition. Remove from heat and stir in yogurt, cream and Tabasco.

Pineapple Salsa

2 cups pineapple, diced    
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced    
1/4 cup red onion, diced
1/2 jalapeño pepper, minced    
2 tablespoons cilantro leaves, minced
1 tablespoon lime juice    
1 tablespoon green onion, thinly sliced

For Pineapple Salsa, combine all ingredients in a medium-sized bowl. Stir well, cover and refrigerate 2 to 4 hours. Bring to room temperature before serving.

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Light Pasta Salad with Smoked Albacore

¾ pound smoked Pacific Albacore
8 ounces dry rotini (corkscrew-shaped pasta, or pasta of choice)
½ cup julienned sweet red pepper
½ cup julienned blanched green beans
1/3 cup thinly sliced red onion

3 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons rice wine vinegar
3 tablespoons lime juice
3 tablespoons fresh chopped parsley
1-1 ½ teaspoons grated lime peel
1 tablespoon salt-reduced soy sauce
1-1 ½ teaspoons minced garlic
½ teaspoon dried dill weed OR 1-1 ½ teaspoons minced fresh dill weed

Break smoked Albacore into small bite-size pieces; set aside. Cook pasta; drain and rinse with cold water. Combine all dressing ingredients; mix well. Toss together pasta, peppers, beans, onions, smoked Albacore, and dressing. If possible, allow salad to stand for several hours, or overnight, in the refrigerator to allow flavors to meld together. Serve cold.

Makes 4 servings.

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Halibut with Sour Cream and Cheddar

This one can be “full fat” or reduced and we like it just fine “reduced.” Quick, easy and one of Newman’s favorites.
Preheat oven to 425°F. Place fish in a glass baking dish.

Chop 3-4 green onions (including the green tops) and mix with 3 Tbsp grated garlic. Mix into the sour cream and cheddar. I usually start with about 1 cup of sour cream and ¾ to a cup of graded cheese but adjust to the size of fish I’m using.

Spread the sour cream mixture to cover halibut fillets. Salt and pepper to taste. Bake uncovered approximately 20 minutes depending on thickness of the fish. It may take longer but be careful not to overcook. Often, I add an additional amount of grated cheese at the end to melt on the top.

The only change I made for a reduced fat version was to go with reduced fat sour cream and fat free cheddar cheese.

We have also prepared this dish with a healthy layer of local crabmeat and/or Oregon shrimpmeat and the sauce as stated above over the top of the crab/shrimp. This really was to die for and was a huge hit for a holiday potluck.

We also love pouring the sauce remaining in the baking dish over fresh, cooked broccoli to accompany the main dish of the fish.

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

John Hurst's Oregon Fish Stew Nouvelle

1 28oz can Italian plum tomatoes (peeled) 
2 cups chopped onions
1/2 cup olive oil
8 cloves garlic (mashed)
2 qt water
3 cups white wine (dry)
1/2 tsp. dry thyme
2 pinches saffron
6 parsley springs
1 bay leaf
1/4 tsp. fennel seed
3 inch piece orange peel (orange part only)
2 lb fish trimmings
1 lb red snapper
1 lb sea bass
2 lbs steamer clams
1 crab
1/2 lb raw shrimp

For the stock, sauté onions & garlic in olive oil, stir in tomatoes and cook for 5 minutes. Add the rest of the ingredients except assorted seafood. Cook at low boil for 45 minutes. Strain stock through sieve, boil down if necessary.

Before serving bring the stock to low boil, add snapper & sea bass. Poach until tender. Do not overcook! In separate pot steam clams open. Add clams and peeled shrimp to stock. Cook briefly. Add crab just to warm through and serve.

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Grilled 'Troll-Caught' Albacore Sandwich with Red Peppers

1-1/3 pounds skinless Pacific Albacore, cut into ¾ inch thick loin cuts
2 tablespoons + 2 teaspoons olive oil
6 tablespoons lemon juice
1/8 teaspoon black pepper
1/8 teaspoon salt
½ teaspoon oregano, crushed
dash of cayenne
*Sautéed Red Peppers
2 French rolls, split lengthwise
¼ cup chopped basil

Rinse Albacore with cold water; pat dry with paper towels. Set aside. Make vinaigrette by combining oil, lemon juice, pepper, salt, oregano and cayenne; mix well. Divide in half. Marinate Albacore in one-half of the vinaigrette for 30 minutes, turning once. While fish is marinating make Sautéed Red Peppers (see recipe below). Drain Albacore reserving marinade. Place on greased grate, 4-5 inches from hot coals. Cook 5-6 minutes, turning once and basting frequently. Do not overcook! Albacore should be pink in center when removed from the heat. Toast rolls lightly on grill. Brush toasted sides with remaining vinaigrette. Make four open-faced sandwiches by topping with Albacore, Sautéed Red Peppers and fresh basil. Serve immediately.

Makes 4 servings.

*Sautéed Red Peppers

1 red pepper, roasted, peeled and cut into ½ inch strips
2 teaspoons olive oil
2 teaspoons minced garlic
1 medium onion, sliced into thin half-rings

In non-stick pan, sauté garlic and onion in oil until onion is translucent. Stir in red peppers and remove from heat. Set aside.

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Linguine with Albacore Tuna, Clams, and Bacon

8 ounces fresh Albacore tuna diced
1/3 pound bacon, chopped 
5 cloves garlic, minced
1/4 to 1/2 pound dried linguine 
1/2 cup clam broth
1 can (6 1/2 oz.) chopped clams with juice
1 teaspoon capers drained 
1/2 tsp crushed red pepper flakes or to taste 
Lemon wedges for garnish
Minced Italian parsley
Salt to taste 
1. In a covered pan over high heat, begin heating enough water to cook linguine. Meanwhile, cook bacon in a 10- to 12-inch frying pan over medium-high heat, stirring often. Add garlic and capers after 5 minutes; cook until bacon has browned. Drain all but 2 tablespoons of fat from the pan.
2. When water is boiling, add linguine cook, uncovered, until tender to bite, about 10 minutes. Meanwhile, to pan with bacon, add broth, clams with their juice, red pepper flakes, and tuna. Bring bacon mixture to a simmer, cover and keep warm.
3. Drain pasta well; toss with bacon and tuna mixture. Arrange on a serving platter or individual plates. Garnish with lemon and parsley.

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Halibut with Tomato-Sorrel Sauce

Serves 4

Serve with Garlic Mashed Potatoes. You don't know where the fish ends and the potatoes begin in this beautiful and satisfying dish Chef Desmond, of Island Cottage on Hare Island in Ireland, uses turbot that comes from the waters off nearby Clear Island. We call for halibut, which is more readily available here.
1/4 cup finely chopped shallots
1/4 cup white wine vinegar
1/4 cup dry white wine
1/2 cup whipping cream
3 tablespoons vegetable oil
12 ounces mushrooms, chopped
1/2 teaspoon dried crushed red pepper
2 medium zucchini, trimmed, cut into matchstick-size strips
4 8-ounces halibut fillets (about 1 inch thick)
1/2 cup (1 stick) chilled butter, cut into pieces
2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
2 tablespoons chopped fresh sorrel or spinach

For Sauce:
Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.

For Halibut:
Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and sauté 2 minutes. Season to taste with salt and pepper.

Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.

Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.

Spoon Garlic Mashed Potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.

Recipe from Epicurious

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Greek Baked Shrimp

Simple, quick and very tasty. Leftovers were wonderful, too.
1 yellow onion, chopped
4 garlic cloves, minced (2 T)
3 T extra virgin olive oil
1 red or yellow bell pepper, seeded and diced
1/2 t crushed red pepper flakes
1/2 t ground cinnamon
1/4 t ground allspice
1 -28 oz can diced tomatoes
1 1/4 lb raw shrimp, peeled, deveined and tails removed
pinch each of salt, black pepper and sugar
1 T fresh oregano, chopped, (or dried)
1 T fresh flat leaf parsley, chopped,, (or dried)
2/3 cup , (1/4 lb) feta, large crumbles

Preheat oven to 375˚. Heat oil in a heavy saute pan over med heat and cook the onion until soften. Add garlic and peppers and cook 2 minutes more. Add cinnamon, allspice, and chili flakes and cook 30 seconds until aromatic. Add undrained tomatoes and simmer gently until slightly thickened, approx 15 min. Add herbs, salt, pepper, sugar and shrimp, then transfer to a 2 quart baking/casserole dish. Top with feta and bake until shrimp are cooked through, approx 20 minutes. Stir if necessary to cook through. Serve immediately with crunchy French/artisian bread and a great salad. Serves 4 medium appetites. (You could replace the cinnamon and allspice with cilantro and increase the chili pepper a little for a different taste. I served the leftovers over angel hair pasta and it was great, too.)

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

General Cooking Tips for Salmon

Oregon Ocean Chinook Salmon cooks in minutes. A small cut in the thickest part of the meat shows it is done when it flakes easily and appears opaque throughout. Do not overcook because the salmon will continue to cook for a short time after the fish is removed from the heat source. 

For pieces 1/2 to 3/4 inches thick - Cook 5 to 8 minutes 

For pieces 1 to 1 1/2 inches thick - Cook 10 to 12 minutes 

Bake - Bake at 400 degrees F until the fish is cooked according to the above times 

Broil - Lightly oil broiler pan. Place fillets, skin-side up, on pan. Broil 4 inches from heat source until done. Do not turn. 

Grill - Brush both sides of the salmon with vegetable oil. Grill, skin-side down, on hot griddle. Turn halfway through to cook evenly. 

Poach - Poach fish in water, fish stock or a combination of white wine and stock or water.   Fill pan large enough to hold fish with enough liquid to cover fish completely. Bring to boil, reduce heat to simmer and add fish. Cook until done. 
Saute or Pan Fry - Heat a small amount of oil or butter in a heavy fry pan. Cook fish over high heat, turning once to finish.

Fish Tacos

Serving size 2-3 tacos, serves 4

1  ½ pound grilled or fried fish filets cooked and cut lengthwise 
1 doz large corn or flour tortillas

Sour Cream Sauce
1 cup sour cream or plain yogurt, We like “Nancy’s.”
1 cup mayonnaise
1 Tbl cumin
2 Tbl water, approx. 
Juice from 4 limes
Mix and refrigerate while preparing fish tacos

Cabbage Mix
1 head green cabbage finely chopped
5 radishes, thinly sliced
1/2 red onion, finely chopped
1/2 bunch cilantro, approx.
Juice of 2 limes
Toss together 

Pickled jalapeño pepper, “nacho style”
Slices of fresh limes
Salsa to taste

Spread cabbage mixture generously on warm tortillas, layer fish, drizzle with Sour Cream Sauce and Salsa to taste, garnish with jalapeños, squeeze lime juice on top, fold in half and serve.

Print for 3 x 5 recipe
Print for 4 x 6 recipe 

And another Fish Taco recipe

Great, light change from traditional tacos and even easier to make. 
Halibut or snapper
Shredded cabbage
Lime juice, 1-2 limes
Spices: cilantro, cumin, cayenne to taste
Special sauce*
Salsa: we are lucky to have such a variety of fresh, locally made salsas to try
Tortillas: corn or flour, 6 inch to 12 inch depending on how much filling you desire
Options: sour cream, tomatoes, avocados, green onions, shredded cheese, spices

Start with fresh halibut or snapper sautéed in a skillet with salsa and a little cilantro and lime juice to add flavor with less fat. The fish will break into bite size pieces but that makes it easier to fit in the tortillas. If you want larger pieces of fish, you can lightly bread the fish and fry which will help keep the fish together.

Both flour and corn tortillas work well so use your family’s favorite. Warm in the oven while assembling other ingredients or quickly warm in a skillet on the stove top.

Shred or finely slice cabbage. Combination of green cabbage, red cabbage and lettuce is colorful and nice if you have a larger group to serve.

Layer the cabbage, fish, and your choice of toppings in the warm tortillas and have salsa and special sauce to pass as toppings.

Serve with Mexican Spoon Bread, corn muffins, sautéed garden vegetables, beans or rice.

*White Sauce: 2T Mayonnaise, 2T. Sour Cream, (can substitute yogurt for sour cream if desired), juice of one lime, and 1/4t. cumin. You may add cayenne pepper if you like a little more kick. Mix and serve as topping to fish tacos.

Print for 3 x 5 recipe
Print for 4 x 6 recipe 

Coquilles Saint-Jacques

See Dwight Collins fixing Coquilles Saint-Jacques on KVAL

2 lbs. scallops
3/4 cup melted butter
2 cups cream sauce (see below)
6 egg yolks
1/2 cup lemon juice
1 tablespoon chopped shallots or scallions
3/4 cups sliced mushrooms
3/4 cups white wine
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
minced fresh parsley

Sauté scallops in 1/3 cup of the butter for 1 minute. Stir in lemon juice. Drain scallops, reserving liquid. (If sea scallops are used, cut each one into thirds.) Arrange scallops in 8 buttered coquilles or individual casseroles for main-dish servings. To serve as a first course, use 12 5-inch coquilles. Saute shallots and mushrooms in remaining butter. Add reserved liquid from scallops and the wine; simmer until reduced to one third. Set aside. 
Prepare cream sauce, then blend in mushrooms and wine mixture. In a 2-quart bowl, beat egg yolks with cream. Stir in cream sauce mixture, a little at a time. Then put entire mixture back into saucepan and cook, stirring constantly, for about 2 minutes, until slightly thickened. Pour sauce over scallops; sprinkle each coquille with some of the cheese. Broil 6 to 8 inches from the heat source until lightly browned. Sprinkled with parsley, and serve with toast triangles if desired. Makes 8 main dish servings, or 12 appetizer servings. 

Sauce Béchamel (Cream Sauce)
Melt 4 tablespoons butter in a saucepan. The instant it is melted, remove pan from heat and sprinkle in, spoon by spoon, 4 tablespoons of flour; stir while adding and continue to stir until well blended. Slowly add 2 cups of room-temperature mil,, stirring constantly. The sauce will become smooth and faintly yellow. Return the pan to the heat and stir some more. As sauce starts to bubble, add just a touch of salt and white pepper. Continue cooking over low heat until sauce thickens. Makes about 2 cups.

To make richer sauce, separate 1 egg; use the white for something else. Add 2 T milk or cream to the yolk and beat with a whisk until blended. Then add a ladle of the hot sauce and continue whisking for a minute until the egg is blended. Turn into the rest of the sauce and heat, still over low heat and stirring all the time, till sauce is hot and thick. Makes about 2 cups.

Print for 3 x 5 recipe
Print for 4 x 6 recipe 

Print for a 3 x 5 low-calorie recipe
Print for a 4 x 6 low-calorie recipe