Conquilles a la nage

Yield: 1 Servings

Measure Ingredient
2¼ cup Water
3 mediums Carrots sliced
3 tablespoons Chopped shallots or green onions
½ teaspoon Salt
2¼ cup White cooking wine
2 pounds Bay scallops
1 pounds Sliced mushrooms
3 tablespoons Butter
1 tablespoon Flour
1½ cup Heavy cream
1½ cup Grated gruyere cheese
\N \N Fresh parsley

>From the cookbook: A Pinch of Salt Lake Directions:In a large skillet combine water, carrots, shallots and a pinch of salt; cook, covered, about 10 min. Add wine and bring to a simmer. Add scallops and poach for about 2 min. Add mushrooms and simmer for 1 Min.

Drain scallops and vegetables, reserving liquid; reduce liquid to half by boiling. In a small saucepan make a roux of butter and flour. Add 1 cup of the liquid and the cream and the cheese. Stir until smooth and thickened; season with salt and pepper to taste. Pour sauce over pasta and garnish with parsley.

Note: I used bouillon instead of water.

Posted to recipelu-digest Volume 01 Number 548 by The Rolands <kkroland@...> on Jan 17, 1998

Similar recipes