Scallops in White Wine [coquilles Saint Jacques] |
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Prep Time: 40 Minutes Cook Time: 18 Minutes |
Ready In: 58 Minutes Servings: 4 |
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the best recipe for this classic dish EVER - Ingredients:
1 1/2 cups dry white wine |
1 bouquet garni (recipe below) |
2 lbs bay scallops, washed and drained |
1/2 teaspoon salt |
1/2 lb fresh mushrooms |
6 shallots, finely chopped |
2 tablespoons butter |
2 tablespoons water |
1 tablespoon parsley, finely chopped |
1 teaspoon lemon juice |
1/4 cup kerry irish gold sweet butter |
1/4 cup flour |
2 egg yolks |
1/4 cup heavy cream |
1/2 cup breadcrumbs |
3 tablespoons kerry irish gold sweet butter |
for bouquet garni |
1 tablespoon dried parsley |
1 teaspoon dried basil |
1 teaspoon dried rosemary |
1 teaspoon dried oregano |
2 bay leaves |
6 peppercorns |
1 garlic clove |
Directions:
1. Bring to a boil 1-1/2 cups dry white wine [pinot grigio is good] with a bouquet garni. Add 2 lbs. scallops and 1/2 tsp salt [or to taste] and simmer the scallops for 3 minutes, or until they are tender. Drain the scallops, reserving the broth and discarding the bouquet garni. And cut the scallops into fine pieces.
2. Clean and chop 1/2 lb. fresh mushrooms. Put them i n a saucepan with the chopped shallots [or small onion] and 2 T. each of butter and water, 1 T. of the finely chopped parsley and 1 t. lemon juice. Cover the pan and simmer the mixture for 10 minutes. Strain it and add to the wine broth.
3. Melt 1/4 cup butter in the saucepan and add 1/4 cup flour and stir the roux until it is well-blended. Add gradually the combined hot broths.
4. Correct the seasonings adn stir in the finely chopped scallops, shallots and mushrooms.
5. Fill scallop shells or ramekins [or au gratin dish] with the mixture, piling high in the center. Sprinkle with bread crumbs [or Panko] and dot with butter. Brown in ia hot oven of 400 degrees or under the broiler.
6. Can be served with french bread, rice or TINKYADA organic brown rice pasta noodles.
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