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Recipe for :

Gratinée de Coquille St Jacques (Scallops gratinéed)
 
The French Food and Cook WebsiteThis 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
  1. 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.
  2. 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.
  3. Remove the scallops from the cooking liquid and strain them, but keep the cooking juice.
  4. In a frying pan, cook the sliced mushroom in the 2 spoons of olive oil, for about 5 minutes (medium-high heat, stirring often).
  5. 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.
  6. 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.
  7. Season with salt, pepper and nutmeg; finally add the cream.
  8. Pour the white sauce equally in each individual scallop dish.
  9. Sprinkle equally the breadcrumbs on each dish and put one or two thin butter knobs on.
  10. Put under oven grill until gloden brown (reckon 10 minutes). Serve immediately.

Serves 4

 
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