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Recipe for :

Scallops in a Creamy Wine and Cheese Sauce
 
This recipe has come from Linda Cloutier who posted it to the recipe group -RestaurantClassics@egroups.com.

This is what Linda said about this recipe:

"This can serve 12 as a small entrée, and is lovely served in individual scallop shells. It is a simplified version of Coquilles St. Jacques".

To my mind Coquilles St. Jacques is one of the great starters.

Ingredients

1/2 cup cream
1/2 cup sour cream
1/2 cup grated swiss cheese
2 Tablespoons grated Parmesan cheese
2 Tablespoons lemon juice
4 Tablespoons chopped chives
1/2 teaspoon dried dill weed, or to taste

2 Tablespoons butter
6 cloves garlic, minced
3 shallots, minced
1/4 cup dry white wine
salt and white pepper to taste
2 pounds small bay scallops (Sea scallops are larger and should be cut in half)

Method

In a bowl, stir together first 7 ingredients until blended. Refrigerate for several hours or overnight. (You will be making Creme Fraiche.)

In a skillet, saute together next 3 ingredients until shallots are softened. Add the wine, seasonings and scallops and cook over medium heat until scallops become opaque. Do not overcook. Remove scallops and continue cooking until all the liquid has evaporated. Now, stir everything together, and place mixture into a buttered oval porcelain baker. Sprinkle top with Buttered Crumbs and heat through in a 350ºF oven. (Serves 6 as a main course.

To make buttered crumbs: Mix together 6 tablespoons soda cracker crumbs, 2 tablespoons grated parmesan cheese and 2 tablespoons melted butter until blended.

Serves 12 (6 as main course)

Personally I would use breadcrumbs rather than crackers for the buttered crumbs - made from stale bread.

 
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