Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Thinly sliced mushrooms |
| 1 tablespoon | Butter |
| 1 tablespoon | Dry white wine |
| 2 tablespoons | Butter |
| 2 tablespoons | Flour |
| 1 cup | Whole milk |
| \N \N | Salt and white pepper; to taste |
| 1 tablespoon | Clarified butter |
| 4 ounces | Scallops |
| 2 tablespoons | Freshly grated Parmesan cheese |
| \N \N | Duchesse Potatoes; (see recipe below) |
Could it be "coquilles"? Just in case, this came from the Akron Beacon Jornal, Sunday, May 30, 1993 and the recipe is courtesy of the RiverFront Restaurant at Sheraton Suites.
Saute mushrooms in 1 tablespoon of butter. Add wine and cook until liquid is reduced. Cool to room temperature.
In another saucepan, melt 2 tablespoons of butter over medium heat; whisk in flour. Slowly stir in milk. Continue cooking over medium heat until mixture thickens. Add salt and white pepper to taste and mushrooms.
To clarify butter, heat in skillet over low heat. Skim white foam off the top and discard. Measure one tablespoon of remaining butter.
Wash and rinse scallops well. Quarter or halve them, depending on their size. Saute in clarified butter for three to five minutes, or until opaque.
Do not overcook them or they will toughen.
Pipe Duchesse Potatoes around edges of two small ovenproof dishes; spoon scallops in center.
Pour mushroom white sauce over scallops and potatoes. Top with Parmesan cheese. Broil about two to three minutes, until heated through and browned.
Makes two appetizer servings. Or, scallops and potatoes can be put into a single larger ovenproof dish to make one entree serving.
Posted to EAT-L Digest by Meghan E Gray-Leckrone <meg-leckrone@...> on Jan 7, 1998