Browned scallops
Prepare time :
Cooking time :
Total time :
Browned sea scallops For 4 persons Cooking time :
Total time :
- 150 g of small button mushrooms
- 8 sea scallops (without the coral part)
- 1/2 liter of dry white wine
- 1 kg of mussels
- 1 tablespoon of flour
- 2 tablespoons of fresh cream
- 50 g of butter
- 1/2 yellow lemon
- breadcrumbs
Progression
Roast ine butter the mushrooms. Make the mussels opened in a large pan on strong heat on the hob, then remove their shells, filter the juice. Poach during 6 - 7 minutes the scallops (removed from their shells) in the wine with salt and pepper. Drain them, reserve the liquid of cooking.
Make a light brown "roux" with 1 tablespoon of flour and 50 g of butter, dilute little by little with the juice of cooking of the mussels and of the scallops. Let it thicken under slow heat during 10 minutes. Add 2 tablespoons of thick cream, the lemon juice, adjust seasoning. In 4 hollow scallop shells, distribute mushrooms, mussels and scallops.
Coat with the sauce, sprinkle breadcrumbs, put a pat of butter on top and make it gratinate (brown).
Make a light brown "roux" with 1 tablespoon of flour and 50 g of butter, dilute little by little with the juice of cooking of the mussels and of the scallops. Let it thicken under slow heat during 10 minutes. Add 2 tablespoons of thick cream, the lemon juice, adjust seasoning. In 4 hollow scallop shells, distribute mushrooms, mussels and scallops.
Coat with the sauce, sprinkle breadcrumbs, put a pat of butter on top and make it gratinate (brown).
Last comments about the recipe Browned scallops
Dubarry 2009-01-22
Emmanuelle, Where are you from ? Your name sounds French and obviously you read French. You are totally right. Unfortunately, this (not very serious indeed) translation is very funny and more than confusing but it is a very old translation from an external - and obviously not so serious - source. I will correct it right away. As you seem to know, "noix" in French is walnut and we use it also for things that have a walnut shape, like the muscle of the scallop. But the translation could have been worse !... If you look at more recent translations, I do hope you will find some improvement. All the best
emmanuelle 2009-01-20
Comment on recipe : www.aftouch-cuisine.com/recipe/browned-shells-saint-jaques-25.htm well I have read various different recipes from your site and I have to comment that the translation is sometimes not very serious... In this recipe, noix de saint jacques (sea scallop) have been tranlated by walnut (noix) !! the resulting dish won't be exactly the same as the original I guess