Everyone
deserves a well-earned break now and then and if you’re
the type of person who would like to combine a trip abroad
with a delicious cooking experience, this is the prize for
you!
Gratinée
de Coquille St Jacques (Scallops gratinéed)
This recipe has come
from The French
Food and Cook website. Who are they?
This is how they describe their website:
This site is purely French !
- People who wrote this site are French
- Recipes presented are typically French, though
simple and feasable
- All products sold in the Boutique are made
in France
- All our advice on entertaining is based on
French customs
I have included
the links here beacuse they have some excellent
recipes and a fine online shop for cooking enthusiasts.
Ingredients
6
big scallops, preferably fresh from shell
20 small shrimps (already cooked)
100 gr [3 1/2 oz] mushrooms
30 gr [1 oz] butter + a few knobs
40 gr [1 1/2 oz] plain flour
1 cup of water (250 ml)
1/2 cup dry white wine (125 ml)
2 spoons + 1 drop olive oil
1 drop of lemon juice
1 big shallot ; 1 bay leaf
1 spoon of sour cream
6 spoons of dry breadcrumbs Grated nutmeg, salt & pepper
Method
Peal the shrimps
; peal the shallot and cut it in 2 halves,
longwise. Wash the scallops if necessary and
cut them in half crossway. Thinly slice the
mushrooms.
In a small saucepan,
pour the water and wine; add the shallot,
bayleaf, the drops of oil and lemon juice,
and salt. Add the scallops; they should be
entirely covered by the liquid. Gently bring
to simmer, cover with a lid, and let cook
for another 5 minutes.
Remove the scallops
from the cooking liquid and strain them, but
keep the cooking juice.
In a frying
pan, cook the sliced mushroom in the 2 spoons
of olive oil, for about 5 minutes (medium-high
heat, stirring often).
Prepare your
4 individual scallop dishes: display 3 slices
of scallop in the bottom of each, put 5 shrimps
on them, equally divide the mushrooms on top
of them.
In a medium
saucepan, prepare a white sauce: melt the
butter, medium flame, and pour the flour on
it while stirring until well blended. On a
more gentle flame, start pouring a bit of
the cooking juice and gently stir until it
is incorporated; keep doing this way until
the white sauce is ready (it must get thicker,
but not too much; reckon 10 minutes). The
quantity of liquid you have might be slightly
too much, don't hesitate to leave some away.
Season with
salt, pepper and nutmeg; finally add the cream.
Pour the white
sauce equally in each individual scallop dish.
Sprinkle equally
the breadcrumbs on each dish and put one or
two thin butter knobs on.
Put under oven
grill until gloden brown (reckon 10 minutes).
Serve immediately.
Method
