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TRADITIONAL FRENCH RECIPE: While modern chefs tend to cook with smaller, regular scallop, this old French traditional Gratineed Scallops - Coquilles St-Jacques recipe of scallops poached in white wine, placed atop a purée of mushrooms and topped with bubbling cheese... is a treat for all french cuisine lover.
I must say, it is not that easy and it requires a few pots or pans, and gratin dishes.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Mince Mushrooms and Shallots.
02 - In a large saucepan over medium heat, cook Mushrooms, half quantity of Butter and half quantity of Shallots for about 30 minutes.
03 - Mince Parsley and Tarragon and add them into the saucepan. Season with Salt and Pepper.
04 - Using a large saucepan, bring to a boil the remaining Shallots, Martini Dry Vermouth White, Bay Leaf, Salt, and less than a cup of water over medium heat.
05 - Add the Scallops and cook for about 3 minutes, or until barely tender.
06 - Divide the first pan ( directions 2 and 3 ) among 6 cleaned scallop shells or shallow gratin dishes.
07 - Remove the Scallops from the second pan and place them over the Mushrooms, in the shells or dishes.
08 - Continue boiling the mixture into the second saucepan ( direction 04 ) for about 10 minutes, or until reduced to half cup.
( in the meanwhile, heat broiler to high )
09 - Add Butter and Flour and stir until a smooth thick cream has formed ( about 10 minutes ).
10 - Add Grated Cheese, Lemon Juice, Salt and Pepper.
11 - Pour the Creamy Sauce over the Scallops and broil for a couple of minutes, or until browned on top.
12 - Garnish each with a Tarragon leaf.
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