1cupcoarse sea salt (or as needed, for baking sheet)
1tablespoonparsley, finely chopped
Serving Size: 1 (262) g
Servings Per Recipe:6
Calories from Fat 59 g29 %
Total Fat 6.6 g10 %
Saturated Fat 3.7 g18 %
Cholesterol 39.4 mg 13 %
Sodium 19482.2 mg 811 %
Total Carbohydrate16.9 g 5 %
Dietary Fiber 1.1 g4 %
Sugars 1.3 g5 %
Protein 16.1 g 32 %
With the rack positioned about 6-inch from the top, preheat the broiler. Add enough coarse sea salt in a baking sheet and place the shells so they stay in place; set aside.
In a large saucepan, add shallots, wine and water; bring to a boil. Reduce heat to medium and add bay scallops; cook for 2 minutes. Using a slotted spoon, transfer scallops to a bowl and set aside.
Return saucepan to heat and cook liquid down to 1/3rd. Add *Béchamel Sauce and season with white pepper, cayenne pepper and ground sea salt. Stir before adding cooking sherry. Stir in ½ cup cheese (substitute Emmental, Comté, or Jarlsberg). Return scallops, with their juice, to the saucepan and stir well. If sauce gets too thick, add some heavy cream.
Remove from the heat and spoon scallop mixture evenly into shells placed in the prepared baking sheet. Transfer mashed potatoes to a pastry bag and using a large tip, pipe around the outside edge, creating a ring. Sprinkle on the remaining cheese and parsley. Transfer to the preheated oven and bake for 8 minutes or until golden brown; serve immediately. Serves 6.