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Рецепт Normandie Coquilles St Jacques
by Global Cookbook

Normandie Coquilles St Jacques
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Ингредиенты

  • 1/3 c. Thinly sliced mushrooms
  • 1 Tbsp. Butter
  • 1 Tbsp. Dry white wine
  • 2 Tbsp. Butter
  • 2 Tbsp. Flour
  • 1 c. Whole lowfat milk
  •     Salt and white pepper, to taste
  • 1 Tbsp. Clarified butter
  • 4 ounce Scallops
  • 2 Tbsp. Freshly grated Parmesan cheese
  •     Duchesse Potatoes, (see recipe below)

Инструкции

  1. Could it be "coquilles" Just in case, this came from the Akron Beacon Restaurant at Sheraton Suites.
  2. Saute/fry mushrooms in 1 Tbsp. of butter. Add in wine and cook till liquid is reduced. Cold to room temperature.
  3. In another saucepan, heat 2 Tbsp. of butter over medium heat; whisk in flour. Slowly stir in lowfat milk. Continue cooking over medium heat till mix thickens. Add in salt and white pepper to taste and mushrooms.
  4. To clarify butter, heat in skillet over low heat. Skim white foam off the top and throw away. Measure one Tbsp. of remaining butter.
  5. Wash and rinse scallops well. Quarter or possibly halve them, depending on their size. Saute/fry in clarified butter for three to five min, or possibly till opaque.
  6. Don't overcook them or possibly they will toughen.
  7. Pipe Duchesse Potatoes around edges of two small ovenproof dishes; spoon scallops in center.
  8. Pour mushroom white sauce over scallops and potatoes. Top with Parmesan cheese. Broil about two to three min, till heated through and browned.
  9. Makes two appetizer servings. Or possibly, scallops and potatoes can be put into a single larger ovenproof dish to make one entree serving.