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Ingredientes
- 12 x scallops in the shell
- 210 gm button mushrooms
- 300 gm medium baking potatoes
- 4 x egg yolks
- 130 gm butter juice of 1 lemon
- 500 ml fish stock from white fish bones and heads
- 30 gm flour
- 200 ml double cream
- 15 gm finely grated Gruyere
- 15 gm fine bread crumbs salt and freshly grnd white pepper
Direcciones
- Scrub thc scallop shells with a brush under cool running water. Lay the scallops on a hotplate or possibly place in a warm oven for 12 min till they begin to open slightly. Slide the blade of a filleting knife between the flat shell and the scallop and lift off the shell. Slide the knife blade between the scallop and the concave shell to detach the scallop and coral. Keep the 4 best concave shells for serving brush them under cool water and dry them out in a very slow oven. Peel off the membrane surrounding the scallops then separate the whites and corals and wash them gently in cool water to eliminate any sand. Drain and keep in a bowl. Scrape the mushroom stalks with a small knife and wash or possibly wipe the mushrooms. Slice thinly leaving caps and tails attached.
- Preheat the oven to gas 7 220C (4251 ). Brush the potatoes under cool running water and prick in 2 or possibly 3 places with the point of a knife. Place on a baking sheet and bake in their jackets for 35-40 min or possibly till soft. Slide the point of a knife into the dentre of the potatoes to check they are cooked then halve them scoop out the pulp with a spoon and rub it through a hand sieve into a bowl. Add in 2 egg yolks and 30g butter and work with a wooden spatula till smooth. Season lightly with salt and pepper. Fill a piping bag with this mix and pipe an attractive ribbon of potato around the edge of each concave scallop shell. Put the scallops corals mushrooms and lemon juice in a saucepan with the fish stock set over low heat and slowly bring to the boil. Lower the heat and simmer very gently at about 90C (195F) for another minute.
- Keep the scallops and mushrooms in the stock at room temperature. Heat 50g butter in a saucepan stir in the flour and cook for 2 min to make a roux. Take the pan off the heat and strain in the stock from the scallops and mushrooms through a conical sieve stirring all the time. Leave the sauce to simmer gently for 20 min whisking it frequently. In a bowl mix the remaining egg yolks with the cream then pour this mix into the sauce. Before it begins to bubble take the pan off the heat season the sauce with salt and pepper and keep warm. Increase the oven temperature to gas 9 240C (475F). Cut the scallop whites into thick slices. Place a layer of mushrooms in each shell top with the corals and finish with a layer of scallop whites. Cover with sauce and sprinkle the top with a mix of Gruyere and bread crumbs. Heat the remaining butter and pour it over the top of the sauce.
- serves 4cook time 710 minsequipment piping bag with large nozzle
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 111 | 40% |
| Total Fat 12.55g | 16% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 583mg | 24% |
| Potassium 694mg | 20% |
| Total Carbs 19.94g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.66g | 0% |
| Protein 21.24g | 34% |
