Receta Ina Garten's Coquilles St. Jacques
Ingredientes
- 8 tablespoons unsalted butter, divided
- 1 ½
- cups seafood stock, clam juice or low-sodium
- chicken stock
- Kosher
- salt and freshly ground black pepper, to taste
- 3 large shallots, peeled and diced, approximately 1 cup
- 12 ounces cremini mushrooms, cleaned, stems discarded,
- sliced
- 1 ½
- cups fresh bread crumbs (approximately 6
- slices white bread, crusts removed, finely chopped or pulsed in a food
- processor)
- ¼ cup minced flat-leaf parsley
- 5 ounces Gruyère cheese, grated
- ¼ cup extra-virgin olive oil
- 2 pounds bay scallops, or quartered sea scallops, abductor
- muscles removed
- 1. Set
- a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When
- it foams, add the flour, and cook for approximately 4 minutes, whisking
- constantly. Add the stock, and whisk again, until it is smooth and thick. Add
- the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring
- the sauce just to a boil, then lower heat and simmer for approximately 10
- minutes, stirring occasionally. Set aside.
- 2. Put
- 3 tablespoons butter in a large sauté pan set over medium heat. When it melts
- and foams, add the shallots, and cook, stirring occasionally, until they are
- clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and
- cook for 8 to 10 minutes, until they have released their liquid and are just
- starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until
- the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and
- 1/2 teaspoon of pepper, and stir again to combine. Add mushroom mixture to the
- last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the
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