All Easy Recipes. Cook all that you can cook. Scallops With Mushrooms In White Wine Sauce
(Coquilles Saint-Jacques a la Parisienne)
 
What You Need:            (To serve 6)
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  • 1 cups thoroughly degreased fresh or canned chicken stock, or water
  • 1 cups dry white wine
  • 3 sliced shallots or scallions
  • 3 celery tops with leaves, cut in 2-inch pieces
  • 4 parsley sprigs
  • 1 bay leaf
  • 10 whole peppercorns
  • 2 pounds whole bay scallops, or sea scallops cut into -inch slices
  • pound fresh mushrooms, sliced

    SAUCE PARISIENNE
  • 4 tablespoons butter
  • 5 tablespoons flour
  • cup milk
  • 2 egg yolks
  • to cup heavy cream
  • A few drops of lemon juice
  • 1 teaspoon salt
  • White pepper
  • cup grated imported Swiss cheese

  • How To Cook:
    1. Preheat the oven to 375. In a heavy 3- to 4-quart saucepan, bring the stock, wine, shallots, celery, parsley, bay leaf and peppercorns to a boil over high heat. Reduce the heat, and simmer uncovered for 20 minutes. Strain this court bouillon through a sieve into a 10- to 12-inch enameled or stainless-steel skillet.

    2. Add the scallops and mushrooms, cover and simmer for 5 minutes. Transfer the scallops and mushrooms to a large mixing bowl. Quickly boil the remaining court bouillon down to 1 cup.

    3. SAUCE PARISIENNE: In a 2- to 3-quart enameled or stainless-steel saucepan, melt 4 tablespoons of butter over moderate heat. When the foam subsides, lift the pan from the heat and stir in the flour.

    4. Return to low heat and cook, stirring constantly, for a minute or two. Do not let this raux brown. Remove the pan from the heat and slowly pour in the reduced poaching liquid and the milk, whisking constantly.

    5. Then return to high heat and cook, stirring the sauce with a whisk. When it thickens and comes to a boil, reduce the heat and let it simmer slowly for 1 minute. Mix the egg yolks and cup cream together in a small bowl, and stir into it 2 tablespoons of the hot sauce.

    6. Add 2 more tablespoons of sauce, then whisk the now-heated eggyolk-and-creammixture back into the remaining sauce in the pan. Over moderate heat bring the sauce to a boil, stirring constantly, and boil for 30 seconds.

    7. Remove from heat and season with lemon juice, salt and pepper. The sauce should coat a spoon fairly thickly; if it is too thick, thin it with more cream.

    8. With a bulb baster, draw up and discard any juices that may have accumulated under the scallops and mushrooms. Then pour in about 2/3 of the sauce parisienneand stir together gently.

    9. Butter 6 scallop shells set on a baking sheet or in a broiler pan, or 6 shallow 4-inch baking dishes, and spoon the scallop mixture into them. Mask with the remaining sauce and sprinkle with cheese.

    10. Bake the scallops in the top third of the oven for 10 to 15 minutes or until the sauce begins to bubble, then slide them under a hot broiler for 30 seconds to brown the tops if desired. Serve at once.

     
     
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