Robert Rothschild's Baked Scallops

Baked Scallops

 

2 Tbsp Butter

1 Tbsp Shallot, minced

2 Tbsp Flour

1 Cup Milk

2 Tbsp Robert Rothschild Lemon

            Wasabi Sauce

Salt and pepper to taste

Sea Scallops, large

½ Cup Monterey Jack cheese, shredded

 

Melt butter in a sauté pan.  Add shallots and sauté until translucent.  Whisk in flour to form roux.  Slowly whisk in the milk and Lemon Wasabi Sauce to form béchamel based sauce.  Season with salt and pepper and simmer sauce for 3-4 minutes.  Place 3-4 scallops on cleaned scallop shell or baking dish.  Spoon a couple tablespoons of sauce over scallops.  Top with shredded cheese. Bake in 300 degrees F oven for 10-12 minutes.  Serve warm and bubbly from oven.  Yields 4-5 servings.