Conquilles A La Nage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 1/4 | c | Water |
| 3 | Carrots sliced | |
| 3 | T | Chopped shallots or green |
| onions | ||
| 1/2 | t | Salt |
| 2 1/4 | c | White cooking wine |
| 2 | lb | Bay scallops |
| 1 | lb | Sliced mushrooms |
| 3 | T | Butter |
| 1 | T | Flour |
| 1 1/2 | c | Heavy cream |
| 1 1/2 | c | Grated gruyere cheese |
| Fresh parsley |
INSTRUCTIONS
1998 From the cookbook: A Pinch of Salt Lake Directions:In a large skillet combine water, carrots, shallots and a pinch of salt; cook, covered, about 10 min. Add wine and bring to a simmer. Add scallops and poach for about 2 min. Add mushrooms and simmer for 1 Min. Drain scallops and vegetables, reserving liquid; reduce liquid to half by boiling. In a small saucepan make a roux of butter and flour. Add 1 cup of the liquid and the cream and the cheese. Stir until smooth and thickened; season with salt and pepper to taste. Pour sauce over pasta and garnish with parsley. Note: I used bouillon instead of water. Posted to recipelu-digest Volume 01 Number 548 by The Rolands <kkroland@itsnet.com> on Jan 17,
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2430
Calories From Fat: 1468
Total Fat: 167.1g
Cholesterol: 555mg
Sodium: 2098mg
Potassium: 2908.4mg
Carbohydrates: 69.3g
Fiber: 12g
Sugar: 28.9g
Protein: 81.3g