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LOCATION: Recipes >> Shellfish >> Scallops 09

Print this Recipe    Scallops 09

Coquilles St. Jacques a la Parisienne
Serves 6

1 cup dry white wine or 3/4 cup dry white vermouth
1/2 tsp salt
pinch of pepper
1/2 bay leaf
2 tbsp minced shallots or green onions
1 lb scallops
1/2 lb sliced fresh mushrooms

5 tbsp butter
4 tbsp flour
3/4 cup milk
2 egg yolks
1/2 cup whipping cream or more if needed
salt and pepper
drops of lemon juice
6 tbsp grated Swiss cheese

Simmer the wine and flavorings from I for 5 minutes. Then add the
scallops and mushrooms the wine and pour in enough water to barely
cover. Bring to simmer, cover, and simmer slowly for 5 mins.
Remove scallops and mushrooms with slotted spoon and set aside.

Rapidly reduce liquid until 1 cup remains.

Cook a roux of flour and butter. Off heat blend in the boiling
cooking liquid, then the milk. Boil 1 min. Blend the egg yolks
and cream in a bowl, then beat the hot sauce into them by driblets.
Return the sauce to the pan and boil, stirring, for 1 min. Then
out with more cream if needed. Season to taste with salt, pepper,
and lemon juice. Strain.

Cut the scallops into xwise pieces about 1/8 inch thick. Blend
2/3 of the sauce with the scallops and mushrooms. Butter the
serving shells. Spoon the scallops and mushrooms into them and
cover with the rest of the sauce. Sprinkle with cheese and dot
with butter. Arrange the shells on a broiling pan.

Fifteen minutes before serving set the scallops 8-9 inches under
a moderately hot broiler to heat thru gradually and to brown the
top of the sauce. Serve at once.

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