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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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