I just put the scallops in the little food processor and they were puree in seconds. The Madeira wine really made the dish - and the scallops provided some complexity that made it rich and filling.
The recipe called for ground flounder but I used scallops instead.
It was a lovely day and we ate outside and finished the whole thing between the two us.
I served it with Champagne de Lattaignant - one of the last bottles from our trip to Reims.
I gave the smaller one to our Thai neighboor - she's always making things for us.
My mixture with the flour, butter, milk and egg yolks was thinner than what Julia said it should be - but it got so thick I added a little white wine. I used gruyere on the pans and emmentaler in the souffle - I added the cheese to the egg yolk mixture instead of the egg whites.
Didn't have any trouble with the egg whites - just a pinch of salt.
Lobster would have been easier - It only took me about a half hour to shell the crab!
I coulnd't get lobster because of the annual mussel festival in Yerseke - all the streets were closed - couldn't get chicken food either! So I opted for crab claws at the fish store in Goes.
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