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Рецепт Coquilles St. Jacques

by Global Cookbook

Ингредиенты

1 c. Dry white wine 1/3 c. Water 1 Tbsp. Finely minced shallots 1/2 x Bay leaf 1 lb Fresh bay scallops 1/2 c. Heavy cream

1/2 lb Small mushrooms, cleaned, trimmed and halved 3 Tbsp. Butter 2 x Egg yolks 1/2 c. Shredded Emmenthaler or possibly Jarlsberg cheese 1/4 c. Soft French-bread crumbs 2 Tbsp. Butter, melted Waatercress and lemon wedges for garnish

Инструкции

1. Combine 3/4 c. wine, the water, shallots and bay leaf in a 1-1/2 qt saucepan. Bring to boil over high heat. Reduce heat to low; add in scallops and poach just till white and hard, about 5 min. Remove scallops with slotted spoon. Strain liquid; return to saucepan and boil over high heat till reduced to 1/4 c.. Stir in cream.
2. Saute/fry mushrooms in 3 Tbsp. butter in medium skillet over medium-high heat till lightly browned, 6-8 min. Add in the remaining wine, and cook till liquid evaporates. Butter 6 scallop shells, and spread mushroom mix proportionately inside.
3. Bring reserved wine-cream mix to simmer over medium heat. Reduce heat to low. Beat egg yolks with a whisk in medium heatproof bowl, and gradually whisk in cream mix. Return to saucepan and cook, stirring constantly, just till thickened, about 3 min. Stir in scallops.
4. Divide mix proportionately among shells, and sprinkle with cheese. Toss bread crumbs with melted butter till mixed. Sprinkle proportionately over cheese in shells (see Note).
5. Bake in preheated 500 degree oven till heated through, about 8-10 min. Broil 4 inches from heat till lightly browned, about 1 minute.
6. Garnish with watercress. Serve with lemon.
7. Makes 6 appetizer servings or possibly 4 entree servings.
8. NOTE: Coquilles St. Jacques may be prepared several hrs in advance to this point. Cover with plastic wrap, and chill till ready to serve.
9. Increase baking time to heat thoroughly.

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