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Receta Coquilles Saint Jacques
by Global Cookbook

Coquilles Saint Jacques
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  Raciónes: 8

Ingredientes

  • 1 lb Scallops
  • 1 1/2 c. Water
  • 3/4 c. Dry white wine
  • 2 sprg fresh parsley
  • 1 x Bay leaf
  • 1/2 lb Mushrooms, minced
  • 1 c. Finely minced onion
  • 2 Tbsp. Sherry
  • 1 tsp Lemon juice
  • 6 Tbsp. Butter
  • 3 Tbsp. Flour
  • 2 x Egg yolks
  • 4 Tbsp. Whipping cream
  • 1 1/4 tsp Salt
  • 1/4 tsp White pepper
  • 1/2 c. Bread crumbs

Direcciones

  1. Combine scallops, water, wine, parsley and bay leaf in saucepan. Bring to a boil and cook over low heat for 5 min. Drain scallops, reserving liquid. In a saucepan, combine mushrooms, onion, sherry, lemon juice and 2 Tbsp. butter. Bring to a boil, cover and cook over low heat for 10 min. Strain and reserve liquid. Dice scallops and mix with mushroom/onion mix. Set aside. Heat 3 Tbsp. butter in saucepan.
  2. Blend in flour. Add in reserved liquids, stirring constantly to boiling point.
  3. Cook over low heat 3 min. Beat egg yolks and whipping cream in bowl.
  4. Add in a little warm liquid, stirring. Then pour egg yolk and cream mix into saucepan with liquids and cook till thickened (don't boil). Season with salt and pepper. Add in scallops/onion/mushrooms. Mix well and spoon into 8 ramekins. Dot with butter and bread crumbs. Bake in 450 oven for 10 min.
  5. Yield: 8 servings.
  6. KENNETH E. CARLE