Coquilles St Jacques Printanier Recipe
Are you looking for an awesome Coquilles St Jacques Printanier recipe? A lip-smacking Side Dish, this Coquilles St Jacques Printanier completes your spread. How long will you resist your temptation for Coquilles St Jacques Printanier ? Just go ahead and try it out now.
Ingredients
Poaching Bouillon:
1 cup white wine
1 cup water
1 carrot, sliced
1 celery stalk, chopped
1 onion, stuck with a clove bouquet garni (parsley, bayleaf, celery stalk in cheesecloth)
1/2 teaspoon thyme
6 or 8 pepper corns
2 garlic cloves
1/2 teaspoon salt
11/2 pounds scallops, washed
1 1/2 cups carrots, sliced or julienne
1 cup peas
1 cup small onions
Sauce:
2 egg yolks
3/4 teaspoon dry mustard
2 teaspoons Dijon mustard
1 cup heavy cream
4 tablespoons butter
3 tablespoons flour
Juice of lemon
Salt and pepper to taste
2 tablespoons butter
1/4 to 1/2 cup bread crumbs
Directions
In a saucepan, combine all ingredients for the poaching bouillon; simmer 20 minutes.
Add scallops, cover, simmer 5 minutes.
Remove scallops to a side dish.
Strain bouillon.
Reduce bouillon over high heat to 1 1/2 cups liquid.
Cook each vegetable separately until just tender, refresh in cold water, put aside.
Sauce: In a small bowl, combine egg yolks, dry mustard and Dijon mustard.
Add heavy cream and whisk until well blended.
In a saucepan melt butter; when hot stir in flour; cook for 2 to 3 minutes stirring constantly.
Do not brown.
Slowly add bouillon, stirring all the time, until mixture thickens.
Simmer 8 to 10 minutes, whisking several times.
Lower heat, whisking egg-cream mixture.
Be sure not to let it boil.
Remove from heat; add juice of lemon, salt and pepper to taste; whisk in 2 tablespoons butter.
Place seafood and vegetables in casserole.
Pour sauce over; cover with bread crumbs.
Bake in oven at 350°F for 15 minutes.
A dinner party delight
Add scallops, cover, simmer 5 minutes.
Remove scallops to a side dish.
Strain bouillon.
Reduce bouillon over high heat to 1 1/2 cups liquid.
Cook each vegetable separately until just tender, refresh in cold water, put aside.
Sauce: In a small bowl, combine egg yolks, dry mustard and Dijon mustard.
Add heavy cream and whisk until well blended.
In a saucepan melt butter; when hot stir in flour; cook for 2 to 3 minutes stirring constantly.
Do not brown.
Slowly add bouillon, stirring all the time, until mixture thickens.
Simmer 8 to 10 minutes, whisking several times.
Lower heat, whisking egg-cream mixture.
Be sure not to let it boil.
Remove from heat; add juice of lemon, salt and pepper to taste; whisk in 2 tablespoons butter.
Place seafood and vegetables in casserole.
Pour sauce over; cover with bread crumbs.
Bake in oven at 350°F for 15 minutes.
A dinner party delight
