Conquilles a la nage
1 Servings
Ingredients
| Quantity | 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 |
| Fresh parsley | ||
Directions
>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