| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dry White Wine |
| 3 |
tb |
Shallots; Minced |
| 1 |
|
Bay Leaf |
| 1 |
|
Sprig Parsley |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Black Pepper |
| 1 1/2 |
lb |
Bay Scallops; Washed |
| 1/2 |
lb |
Mushrooms; Minced |
| 1 1/2 |
c |
Water |
| 4 |
tb |
Butter |
| 5 |
tb |
Flour |
| 3/4 |
c |
Cooking Liquid From |
|
|
Scallops;, (Reduced) |
| 2/3 |
c |
Heavy Cream |
| 2 |
|
Egg Yolks; Lightly |
|
|
Beaten |
| 2 |
ts |
Lemon Juice |
| 1/2 |
ts |
Salt |
| 1 |
pn |
White Pepper |
| 1 1/4 |
c |
Soft White Bread Crumb |
| 1/3 |
c |
Gruyere; Grated Fine |
| 1/4 |
|
Butter; Melted |
INSTRUCTIONS
SAUCE
TOPPING
Simmer the wine, shallots, bay leaf, parsley, salt and pepper, uncovered,
in a large enamel or stainless saucepan, for 5 minutes. Add the scallops,
mushrooms and enough water to cover. Cover. Simmer until the scallops turn
milky (3-4 minutes). Drain. Reserve the cooking liquid. Set the scallops
and mushrooms aside to cool. Return the liquid, bay leaf and parsley to the
saucepan. Boil rapidly, uncovered, until the volume is reduced to the
amount indicated in the ingredients list. Slice the scallops 1/8" thick
across the grain. Prepare the sauce by melting the butter in a small
saucepan. Blend in the flour. Strain the reduced cooking liquid. Add along
with the cream. Heat, stirring constantly, until thickened and smooth.
Spoon a little of the hot sauce into the egg yolks. Add the egg yolks to
the pan. Set over the lowest heat. Cook, stirring, for 1 minute (do not
allow the sauce to boil). Mix in the lemon juice, salt and pepper. Pour
over the scallops and mushrooms. Toss to mix. Preheat the broiler. Spoon
the scallop mixture into individual scallop shells or au gratin dishes. Mix
the topping ingredients. Sprinkle topping equally over each portion. Set on
a large baking sheet. Broil 4" to 5" from the heat until bubbly and dappled
with brown (4-5 minutes). Serve.
Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich@SALATA.COM> on Jan 7,
1998
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”