 |
Coquilles St. Jacques
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:45
Categories : Appetizers Luncheon
Seafood Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chicken stock
1 1/2 cups white wine
1 bay leaf
2 tablespoons fresh parsley -- chopped
1/4 teaspoon ground thyme
10 whole peppercorns
1/4 teaspoon fennel seed
2 pounds scallops
12 ounces mushrooms -- sliced
3 shallots -- chopped
1/4 cup butter
1 teaspoon lemon juice
1/4 cup all-purpose flour
1 cup light cream
2 egg yolks
1/2 teaspoon salt
3 tablespoons bread crumbs
Combine chicken stock, wine, bay leaf, parsley, thyme, peppercorns and
fennel; bring to a boil and simmer, uncovered for 20 minutes. Add scallops and
simmer 10 minutes. Remove scallops to a bowl. Strain stock and reduce over
high heat to one cup.
Saute sliced mushrooms and shallots in butter and lemon juice until
tender. Remove mushrooms and shallots to bowl with scallops. Sprinkle flour
over butter. Cook and stir one minute. Stir in reduced stock and 3/4 cup
cream. Heat to boiling. Beat egg yolk into remaining cream and add to sauce.
Bring to a boil and remove from heat. Adjust seasoning.
Drain scallop/mushroom mixture and fold into half of cream sauce. Butter
six scallop shells or shallow ramekins and place a tablespoon of sauce in
each. Divide scallop mixture equally between six dishes and top with remaining
sauce. Sprinkle with bread crumbs. Bake at 375 degrees for 10 minutes. Brown
under broiler. Serve at once.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 1341 932 0 0 796 1358 477 532 0 0
|
