Creme De Coquilles St Jacques Recipe
Ingredients
| Sea scallops | 8 Large | |
| Lemon | 1 | |
| Parsley sprigs | 6 | |
| Dry white wine | 1 1/4 Cup (16 tbs) | |
| Onion | 1 Small | |
| Unsalted butter | 3 Tablespoon | |
| Flour | 1/4 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Black pepper salt | 1 To taste | |
| Egg yolks | 2 | |
| Heavy cream | 3 Tablespoon | |
| Parsley | 2 Tablespoon, chopped (Garnish:) | |
| Bread croutons | ||
Directions
GETTING READY
1) Cut the scallops.
2) Peel and finely chop onions.
MAKING
3) In a saucepan, put the scallops with parsley sprigs and sliced lemon.
4) Drizzle wine and let it simmer then cover the pan cook on low heat until scallops are tender.
5) Remove the pan from heat and take out lemon and parsley.
6) In a skillet, melt butter, stir fry onion until soft and then stir in flour.
7) Cook in low flame stirring constantly and then pour in milk.
8) Keep on stirring until paste turns thick and add in scallops with their liquid.
9) Reheat gently, blend egg yolks with cream and make a smooth taste with a small portion of the hot liquid.
10) Stir in the egg mixture in the soup.
SERVING
11) Garnish with parsley and serve along with crisp bread croutons.
1) Cut the scallops.
2) Peel and finely chop onions.
MAKING
3) In a saucepan, put the scallops with parsley sprigs and sliced lemon.
4) Drizzle wine and let it simmer then cover the pan cook on low heat until scallops are tender.
5) Remove the pan from heat and take out lemon and parsley.
6) In a skillet, melt butter, stir fry onion until soft and then stir in flour.
7) Cook in low flame stirring constantly and then pour in milk.
8) Keep on stirring until paste turns thick and add in scallops with their liquid.
9) Reheat gently, blend egg yolks with cream and make a smooth taste with a small portion of the hot liquid.
10) Stir in the egg mixture in the soup.
SERVING
11) Garnish with parsley and serve along with crisp bread croutons.
Chef
