Coquilles st jacques parisienne
1 Servings
Quantity | Ingredient | |
---|---|---|
1 | can | (10 1/2oz) chicken broth |
1 | cup | Dry white wine |
⅔ | cup | Water |
2 | tablespoons | Minced shallots |
1 | Stalk celeru, cut into | |
Thirds | ||
2 | Sprigs parsley | |
1 | Bay leaf | |
5 | Peppercorns | |
½ | teaspoon | Salt |
¼ | teaspoon | Crushed thyme |
2 | pounds | Bay scallops |
¾ | pounds | Fresh sliced mushrooms |
¼ | cup | Margarine |
⅓ | cup | Flour |
¾ | cup | Milk |
2 | Beaten egg yolks | |
⅓ | cup | Heavy cream |
⅓ | cup | Shredded Swiss cheese |
Combine chicken broth, wine, water, shallots, celery, parsley, bay leaf, peppercorns, salt & thyme in large saucepan; bring to boil.
Reduce heat & let simmer, uncovered, 15 minutes: strain. Return liquid to saucepan; add scallops & mushrooms. Cover & simmer 5 minutes. Remove scallops & mushrooms; set aside. Quickly boil remaining liquid until reduced to 1 cup. Melt margarine inmedium sized saucepan; blend in flour & cook over low heat until mixture is smooth & bubbly. Remove from heat: gradually stir in milk & reduced liquid. Return to heat & bring to boil, stirring constantly; boil 1 minute. Remove from heat. Combine beaten egg yolks & heavy cream; gradually stir in ¼ cup hot sauce. Quickly stir egg cream mixture back into remaining hot sauce; return to heat 30 seconds, stirring constantly. Remove excess liquid from scallops & mushrooms; pour sauce over scallops & mushrooms, stirring together gently. Spoon mixture into 8 scallop shells or shallow greased baking dishes; sprinkle with cheese. Place shells on broiler rack; broil 7" from heat until sauce is bubbly & top is lightly browned, about 5 minutes.
File
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