Rich and Creamy Coquilles St. Jacques

sobota, 15 lutego 2014

Rich and Creamy Coquilles St. Jacques

Time: 35 mins

Ingredients

  • 4 tablespoons butter
  • 1 lb scallops
  • 1/4 lb mushroom, diced
  • 1 shallot, chopped
  • 1 tablespoon fresh chives, chopped
  • 2 tablespoons dry vermouth
  • 1 1/2 cups cold water
  • 3 tablespoons flour
  • 1/2 cup heavy cream
  • 1 pinch fennel
  • 3 drops lemon juice
  • salt and pepper

Directions

  • 1 With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper and bring to boil.
  • 2 When boiling, remove pan from heat. Let stand 3 to 4 minutes. Use slotted spoon and remove scallops; set aside. Replace pan over high heat and boil 3 to 4 minutes.
  • 3 Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
  • 4 Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.

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