In a bowl, stir together first 7 ingredients until blended.
Refrigerate for several hours or overnight.
(You will be making Creme Fraiche.)
a skillet, saute together next 3 ingredients
until shallots are softened. Add the wine, seasonings
and scallops and cook over medium heat until
scallops become opaque. Do not overcook. Remove
scallops and continue cooking until all the
liquid has evaporated. Now, stir everything
together, and place mixture into a buttered
oval porcelain baker. Sprinkle top with Buttered
Crumbs and heat through in a 350ºF oven. (Serves
6 as a main course.
To make buttered crumbs: Mix together
6 tablespoons soda cracker crumbs, 2 tablespoons
grated parmesan cheese and 2 tablespoons melted
butter until blended.
12 (6 as main course)
I would use breadcrumbs rather than crackers
for the buttered crumbs - made from stale bread.