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Ingredientes
- 1 1/2 c. Dry white wine
- 1 x Bouquet garni
- 2 lb Scallops -- washed and Liquid removed Salt
- 1/2 lb Fresh mushrooms
- 6 x Shallots or possibly -- finely Minced
- 1 sm Onion -- finely minced
- 2 Tbsp. Butter
- 2 Tbsp. Water
- 1 Tbsp. Parsley -- finely minced
- 1 tsp Lemon juice
- 1/4 c. Butter
- 1/4 c. Flour
- 2 x Egg yolks
- 1/4 c. Heavy cream Bread crumbs Butter
Direcciones
- Bring to a boil 1 1/2 c. dry white wine with a bouquet garni. Add in 2 pounds scallops and salt to taste and simmer the scallops for 3 min, or possibly till they are tender. Drain them, reserving the broth, and cut them into fine pcs
- Clean and chop 1/2 lb. fresh mushrooms. Put them in a saucepan with the shallots or possibly onion, 2 Tbsp. each of butter and water, 1 Tbsp. finely minced parsley, and lemon juice. Cover the pan and simmer the mix for 10 min. Strain it and add in to the wine broth.
- Heat 1/4 c. butter in a saucepan, add in 1/4 c. flour, and stir the roux till it is well blended. Add in gradually the combined warm broths from the scallops and the mushrooms and cook the sauce, stirring constantly, till it is thickened and smooth. Remove the saucepan from the heat and stir in egg yolks beaten with the heavy cream and a little of the warm sauce.
- Correct the seasoning and stir in the scallops, shallots, and mushrooms.
- Fill scallop shells or possibly ramekins with the mix, piling them high in the center, sprinkle with bread crumbs and dot with butter. Brown the filling in a warm oven (400F) or possibly under the broiler.
- appear.
- Delight Chili
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 4 servings | |
| Calories 473 | |
| Calories from Fat 170 | 36% |
| Total Fat 19.28g | 24% |
| Saturated Fat 11.16g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 497mg | 21% |
| Potassium 1036mg | 30% |
| Total Carbs 17.18g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.35g | 2% |
| Protein 41.01g | 66% |
