Rich and Creamy Coquilles St. Jacques |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A very good version of scallops and mushrooms in wine sauce. I usually just slice the mushrooms rather than dice them - I like to taste 'bites' of mushrooms. This is from Pol Martin, a well-known Canadian chef. Ingredients:
4 tablespoons butter |
1 lb scallops |
1/4 lb mushroom, diced |
1 shallot, chopped |
1 tablespoon fresh chives, chopped |
2 tablespoons dry vermouth |
1 1/2 cups cold water |
3 tablespoons flour |
1/2 cup heavy cream |
1 pinch fennel |
3 drops lemon juice |
salt and pepper |
Directions:
1. With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper and bring to boil.
2. When boiling, remove pan from heat. Let stand 3 to 4 minutes. Use slotted spoon and remove scallops; set aside. Replace pan over high heat and boil 3 to 4 minutes.
3. Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
4. Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.
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