Side Pannel
Coquilles Saint-Jacques
Ingredients List
- 1 lb Scallops
- 1 1/2 c Water
- 3/4 c Dry white wine
- 2 Sprigs fresh parsley
- 1 Bay leaf
- 1/2 lb Mushrooms; chopped
- 1 c Finely chopped onion
- 2 tb Sherry
- 1 ts Lemon juice
- 6 tb Butter
- 3 tb Flour
- 2 Egg yolks
- 4 tb Whipping cream
- 1 1/4 ts Salt
- 1/4 ts White pepper
- 1/2 c Bread crumbs
Directions
Combine scallops, water, wine, parsley and bay leaf in saucepan. Bring to a
boil and cook over low heat for 5 minutes. Drain scallops, reserving
liquid. In a saucepan, combine mushrooms, onion, sherry, lemon juice and 2
Tablespoons butter. Bring to a boil, cover and cook over low heat for 10
minutes. Strain and reserve liquid. Dice scallops and mix with
mushroom/onion mixture. Set aside. Melt 3 Tablespoons butter in saucepan.
Blend in flour. Add reserved liquids, stirring constantly to boiling point.
Cook over low heat 3 minutes. Beat egg yolks and whipping cream in bowl.
Add a little hot liquid, stirring. Then pour egg yolk and cream mixture
into saucepan with liquids and cook until thickened (do not boil). Season
with salt and pepper. Add scallops/onion/mushrooms. Mix well and spoon into
8 ramekins. Dot with butter and bread crumbs. Bake in 450ø oven for 10
minutes. Yield: 8 servings.
KENNETH E. CARLE
STUTTGART, AR
boil and cook over low heat for 5 minutes. Drain scallops, reserving
liquid. In a saucepan, combine mushrooms, onion, sherry, lemon juice and 2
Tablespoons butter. Bring to a boil, cover and cook over low heat for 10
minutes. Strain and reserve liquid. Dice scallops and mix with
mushroom/onion mixture. Set aside. Melt 3 Tablespoons butter in saucepan.
Blend in flour. Add reserved liquids, stirring constantly to boiling point.
Cook over low heat 3 minutes. Beat egg yolks and whipping cream in bowl.
Add a little hot liquid, stirring. Then pour egg yolk and cream mixture
into saucepan with liquids and cook until thickened (do not boil). Season
with salt and pepper. Add scallops/onion/mushrooms. Mix well and spoon into
8 ramekins. Dot with butter and bread crumbs. Bake in 450ø oven for 10
minutes. Yield: 8 servings.
KENNETH E. CARLE
STUTTGART, AR
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