Scallion, Mushroom, and Shrimp Custards

Serves 4 as a first course.

3 large eggs
1 ½ cups chicken broth
2 teaspoons rice wine
1 teaspoon soy sauce
1 teaspoon freshly grated lemon zest
4 medium shrimp
1 or 2 scallions
1 large mushroom

In a bowl with a fork beat eggs until combined well. Skim any fat from broth and add broth with mirin, soy sauce, and zest to eggs, stirring to combine well. Pour custard through a fine sieve into another bowl.

Peel shrimp and devein if desired. Diagonally cut white and pale-green parts of scallion into thin slices and thinly slice mushroom.

Divide shrimp, scallion, mushroom, and custard among four 1/2-cup custard cups or ramekins and cover each tightly with foil. Arrange cups or ramekins in a steamer over boiling water and steam custards, covered, over high heat 2 minutes.

Reduce heat to moderate and steam custards, covered, until set, about 10 minutes more. (Steaming the custards gives them a delicate texture, which is enhanced by the spare use of solid ingredients (the shrimp, scallion, and mushrooms). Serve custards immediately.

Baked Scallops and Chives

1 lb. scallops (try those without water injected)
¼ cup chopped onion
4 oz. can mushrooms
¼ cup flour
1/3 cup butter
2 Tbs. chopped chives
crumbled crackers and butter (3:1 ratio)

Drain liquid from the can of mushrooms into measuring cup. Add water to make ¾ cup, and pour over scallops in a saucepan. Bring to a boil, then reduce heat and boil 5 minutes. In skillet, melt butter and add chopped onions, cook until soft, stir in flour.

Add milk to liquid in which scallops were cooked to make 2 cups (I would use at least 1 cup milk), and add to onion. Add mushrooms, chives and salt & pepper to taste. Cook over low heat 3-4 minutes. Add scallops (cut these if you want them smaller). Put in casserole dish and cover with buttered crumbs 3:1. Bake at 350o for 15 minutes.

Submitted by Cheryl Rowell