Savory Scallops on Toast
Submitted by htcafe
Tender scallops poached in their own cooking liquid, then folded into a velvety mayonnaise sauce flavored with thyme. Served over buttered toast for an elegant brunch or light supper that feels special.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThe key to perfect scallops is gentle poaching.
Keep the liquid just below boiling and watch carefully as they turn white, which happens quickly.
Overcooking makes them rubbery, so pull them the moment they’re opaque.
That reserved cooking liquid becomes the base for a smooth sauce thickened with flour and enriched with mayonnaise.
Kitchen Tips
- Add a teaspoon of vinegar to the poaching water to keep scallops tender
- Quarter large scallops for even cooking and easier serving
- Use toast cups instead of flat toast for an impressive presentation
- Don’t let the water boil after adding mayonnaise or it may break
Ingredients
Directions
Parboil scallops in water that does not quite cover.
Add vinegar. Keep water just below boiling. Cook scallops just until they turn white. They cook quickly and overcooking will toughen them.
Drain and reserve the cooking liquid. Quarter the scallops if large.
To the cooking liquid, add enough water to make 1⅓ cups total. Melt butter in a double boiler.
Add flour, stir, and blend. Add scallop liquid gradually, continuing to stir and cook over low heat.
Add mayonnaise slowly, as soon as sauce thickens. Add scallops, thyme, and salt. Heat through but do not allow water-under to boil.
Serve on toast or in toast cups.
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