Coquilles St. Jacques |
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| Ingredients: | |||||||||||||||||||||||||||||
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Scallops: 1 cup dry whiter wine or ¾ cup vermouth ½ teaspoon salt pinch of pepper ½ bay leaf 2 tablespoons minced shallots or green onions 1 pound scallops (washed) ½ pound sliced, fresh mushrooms Sauce: 3 tablespoons butter 4 tablespoons flour ¾ cup milk 2 egg yolks ½ cup whipping cream salt, white pepper, drop of lemon juice 6 tablespoons grated swiss cheese |
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| Preparation: | |||||||||||||||||||||||||||||
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Add the scallops and mushrooms to the wine. Pour in enough water to barely cover the ingredients. Bring to a simmer, cover, simmer 5 minutes. Remove the scallops and mushrooms with a slotted spoon, set aside. Rapidly boil down the liquid until it is reduced to 1 cup. Cook the butter and flour slowly for 2 minutes. Take off heat and blend in the boiling cooking liquid (1 cup), then the milk. Boil 1 minute. Blend the egg yolks and cream in a bowl, and then beat the hot sauce into them by driblets. Return sauce to pan and boil, stirring 1 minute. Thin out with more cream, if necessary. Season to taste with salt, white pepper, and lemon juice Final assembly: Blend the sauce with the scallops and mushrooms. Put them into either shells for appetizers or casserole dishes for main courses. Sprinkle with 6 tablespoons grated Swiss cheese and heat through if the mixture has gotten cold. Put under broiler to brown the cheese on top. |
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