| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Simply, Fish |
1 |
servings |
INGREDIENTS
| 8 |
lg |
Hand dived king scallops in the shell |
| 300 |
ml |
Sancerre white wine; (10 1/2fl oz) |
| 3 |
|
Shallots |
| 225 |
g |
Mushrooms; (8oz) |
| 55 |
g |
Butter; (2oz) |
| 3 |
|
Egg yolks |
| 150 |
ml |
Double cream; (5fl oz) |
|
|
Madeira |
| 30 |
g |
Gruyere cheese; (1oz) |
| 20 |
g |
Fresh toasted breadcrumbs; (3/4oz) |
| 20 |
g |
Flat parsley; (3/4oz) |
| 20 |
g |
Freshly grated parmesan; (3/4oz) |
|
|
Olive oil |
|
|
Maldon salt |
|
|
Black pepper |
INSTRUCTIONS
Prepare the scallops and remove from the shell, cleaning the shell
well. Pan-fry the scallops and place back into the shell and leave to
one side while you make the sauce.
Peel and chop the shallots and saut. in a pan with some butter and
add the mushrooms, then add the wine, madeira and cream. Add the egg
yolks and season with salt and pepper. Mix in the gruyere cheese and
chop the parsley and add on top of the scallops in their shells. Top
with the grated parmesan and breadcrumbs and place under the grill
for a few minutes and serve on a plate with some dressed fresh salad
leaves.
Converted by MC_Buster.
Per serving: 773 Calories (kcal); 71g Total Fat; (80% calories from
fat); 23g Protein; 16g Carbohydrate; 791mg Cholesterol; 589mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit;
12 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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