Chupe de marisco (baked scallops in cream & cheese sauce)

6 servings

Ingredients

Quantity Ingredient
½ cup White wine, dry
2 teaspoons Shallots; finely chopped or
;onions finely chopped
2 pounds Sea scallops; cut in half
;crosswise
2 tablespoons Bread crumbs; fresh
1½ cup Light cream
6 tablespoons Butter
6 tablespoons Flour
1 tablespoon Yellow chili paste (optional
¼ teaspoon Paprika
¼ teaspoon Ground nutmeg
¼ teaspoon Cayenne pepper
1½ teaspoon Salt
¼ teaspoon White pepper; ground
½ cup Munster cheese; fresh grated
2 tablespoons Munster cheese; fresh grated
2 Egg; hardcooked, quartered
;lengthwise
3 cups Hot cooked rice; made from
1 cup raw long grain rice

Directions

In a large enameled saucepan or skillet, combine the wine and shallots or onions, and bring to a boil over high heat. Then reduce the heat to low and simmer for 3 minutes. Add the scallops, cover, and cook over low heat for about 5 minutes, or until the scallops become firm and opaque. Drain the scallops and save ½ cup of the cooking liquid. Set the scallops and liquid aside.

Preheat the oven to 350 degrees F. In a small cup or bowl, soak the bread crumbs in 2 tablespoons of the cream. Melt the butter over moderate heat in a 2 to 3 quart saucepan. When the foam subsides, reduce the heat to low and stir in the flour, stirring constantly for a minute or two. Then slowly stir in the ½ cup of reserved cooking liquid and the remaining cream. Cook over high heat, stirring constantly with a whisk until the sauce thickens and comes to a boil.

Add the soaked bread crumbs, chili paste, paprika, nutmeg, Cayenne, salt and white pepper, and stir until all the ingredients are well blended. Stir in ½ cup of the grated cheese and cook for a minute or two, then add the scallops, omitting any liquid they may have given off. Lightly butter the bottom and side of a 2 quart baking dish or souffle dish, and arrange the hard cooked egg quarters on the bottom. Spoon in the scallop mixture and smooth the surface with a rubber spatula. Sprinkle the top with the remaining 2 tablespoons of grated cheese. Bake in the middle of the oven for 20 minutes, or until the mixture bubbles and lightly browns on top. Serve at once from the baking dish accompanied by the hot cooked rice.

NOTE: this recipe is an adaptation of the classic Chilean "chupe de locos" and substitutes scallops for the original fresh abalone--a kind of seafood available in the U.S. only in California. If you are able to get fresh abalone and want to make the more authentic version of this dish, remember that abalone must be tenderized. It is usually sold ready to use; if not, soften the meat by pounding the slices thoroughly with a kitchen mallet.

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Source: Time Life Series: Latin American Cooking.

MMed by: earl.cravens@...

Submitted By MICHELLE BRUCE On 02-04-95

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