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Receta Coquilles St Jacques A La Parisenne
by Global Cookbook

Coquilles St Jacques A La Parisenne
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  Raciónes: 4

Ingredientes

  • from WULFF'S makes 4 appetizer servings
  • 1 1/2 c. white wine
  • 1 Tbsp. chopped shallots
  • 1/2 tsp salt
  • 1 lb scallops
  • 1 c. quartered mushrooms
  • 2 Tbsp. sweet butter
  • 2 Tbsp. flour
  • 1 c. poaching liquid
  • 1 tsp lemon juice
  • 1/2 c. half and half Salt and white pepper to taste
  • 4 x scallop shells
  • 1/4 c. bay shrimp
  • 1/4 c. bread crumbs, toasted with butter in oven

Direcciones

  1. Combine the wine, shallots and salt in a saucepan and simmer for a few min. Add in scallops and mushrooms and return to simmer; simmer for only a few min. Remove scallops and mushrooms with a slotted spoon and reserve. Boil down the cooking liquid to 1 c. and reserve.
  2. For the sauce: Cook the butter and flour together slowly for 2 min. Add in the poaching liquid and continue to cook and stir till thickened. Add in the lemon juice and half and half. Season with salt and white pepper.
  3. To assemble: Divide the scallops and mushrooms among the 4 shells. Cover with sauce. Garnish with bay shrimp. Sprinkle with crumbs. Reheat in a 400 degree oven just till bubbling. Do not overcook or possibly scallops will toughen. May also be refrigerated and reheated later.
  4. Serve with: Mashed potatoes, piped around the edge of the plate, and brushed with melted butter.