May 16: National Coquilles St. Jacques Day
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Scallops Basil St. Jacques
Categories: Seafood, Wine, Herbs, Dairy, Vegetables
Yield: 4 servings
2 lb Sea scallops (450 g)
2 c Dry white wine (500 ml)
3 tb Butter (45 ml)
4 lg Shallots; peeled, chopped
1 c Mushrooms; sliced (250 ml)
2 tb A-P flour (30 ml)
1/4 c Heavy cream (60 ml)
1/2 c Fresh basil leaves; thin
- sliced (125 ml)
pn (ea) Salt & white pepper
Poach the scallops in the wine over moderate heat for 3
minutes. Drain and reserve the liquid.
Melt the butter in a saucepan over moderate heat and saut|-
the shallots and mushrooms until tender, about 5 minutes.
Add the flour and stir to blend well.
Add the reserved poaching liquid, cream, salt, and white
pepper. Heat but do not boil, stirring frequently, until
thickened.
Add the scallops and stir gently. Heat just until the
scallops are heated through, about 2 minutes. place under
the grill for a few minutes just to give the surface some
colour.
Serve garnished with chopped fresh basil.
Serves: 4 people
RECIPE FROM:
http://therecipe.website
Uncle Dirty Dave's Archives
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... Eat right, exercise regularly, die anyway.
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