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Court Bouillon
1 C. water
1 small onion, sliced
1 stalk celery, cut up
1 bay leaf
3 slices lemon
1/2 C. white wine
In medium saucepan, combine water, onion, celery, bay leaf and lemon. Bring to a
boil. Reduce heat and simmer uncovered for 10 minutes. Add wine. Add scallops
and simmer gently covered for 6 minutes or until tender. Drain, reserving
liquid.
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Coquilles St. Jacques
Sauce
1 lb. sea scallops, washed and drained
1/4 C. butter
1/4 C. finely chopped onion
1/4 lb. mushrooms, sliced
1/4 C. flour
Dash pepper
1 C. heavy cream (can use light cream)
1 C. grated Gruyere cheese
2 T. dry white wine
1/2 C. reserved court bouillon
1 T. chopped parsley
In 1/4 cup hot butter in medium saucepan, sauté chopped onion and sliced
mushrooms, stirring until tender.
Remove from heat: stir in flour and pepper to blend well. Gradually stir in
cream. Return to heat and bring to boil, stirring constantly. Reduce heat, stir
frequently, until quite thick, about 4 to 5 minutes.
Add Gruyere cheese and stir until melted. Remove from heat. Stir in white wine,
1/2 cup court bouillon and parsley. Add scallops and mix well.
Divide into 6 scallop shells.
6 Appetizer servings.
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