Simple Coquilles Saint Jacques Using White Vermouth Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexAverageServings4
Ingredients
| 1 pound bay scallops | ||
| 1/4 cup white vermouth | ||
| Water | 1 Cup (16 tbs) | |
| Tarragon | 1/4 Teaspoon | |
| Parsley | 2 Tablespoon, finely chopped | |
| Butter | 2 Tablespoon | |
| Mushrooms | 4 , thinly sliced | |
| Flour | 2 Tablespoon | |
| Egg yolks | 2 | |
| Heavy cream | 1/4 Cup (16 tbs) | |
| Parmesan cheese | 4 Tablespoon, grated | |
Directions
GETTING READY
1.In a ceramic or small glass casserole, add water, vermouth, tarragon and parsely to the scallops.
2. Bring the casserole to a high fkame, and cook covered for 2 minuites.
3.Drain the scallops using s strain.Reserve
MAKING
4. In another small bowl, heat 2 tablespoons of butter.
5. Add mushrooms to the butter in the bowl and cook for 2 minuites.
6. Add the flour, reserved liquid and egg yokes and whipping cream to the mushrooms and mix well.
7. Mix the above mushroom sauce to the scallops.
8. Place the scallops in the sauce into the scallop shells or ramekins. Keep aside or refrigerate.
9. When ready to serve, re-heat in a micro-wave oven for 2 minutes ( on re-heat setting)
10. Once heated, sprinkly cheese and tiny dollops of butter on the scallops.
11.Place under the preheated broiler of a conventional oven for 3 minutes, until the cheese is lightly browned.
SERVING
12. Serve scallops cold or warm for dinner with a glass of wine white.
1.In a ceramic or small glass casserole, add water, vermouth, tarragon and parsely to the scallops.
2. Bring the casserole to a high fkame, and cook covered for 2 minuites.
3.Drain the scallops using s strain.Reserve
MAKING
4. In another small bowl, heat 2 tablespoons of butter.
5. Add mushrooms to the butter in the bowl and cook for 2 minuites.
6. Add the flour, reserved liquid and egg yokes and whipping cream to the mushrooms and mix well.
7. Mix the above mushroom sauce to the scallops.
8. Place the scallops in the sauce into the scallop shells or ramekins. Keep aside or refrigerate.
9. When ready to serve, re-heat in a micro-wave oven for 2 minutes ( on re-heat setting)
10. Once heated, sprinkly cheese and tiny dollops of butter on the scallops.
11.Place under the preheated broiler of a conventional oven for 3 minutes, until the cheese is lightly browned.
SERVING
12. Serve scallops cold or warm for dinner with a glass of wine white.
Chef
