Sára Hrstková
Coquilles St-Jacques (Gratinéed Scallops)
Seafood před asi 10 roky z www.saveur.com
Ingredience
- SERVES 6
- INGREDIENTS
- ¾ cup dry vermouth
- 1 bay leaf
- 1 large shallot, quartered
- Kosher salt and freshly ground white pepper, to taste
- 18 medium sea scallops
- 8 tbsp. unsalted butter
- 16 oz. button mushrooms, sliced ¼″ thick
- 3 tbsp. flour
- ½ cup heavy cream
- ½ tsp. fresh lemon juice
- 1½ cups grated Gruyère
Postup
INSTRUCTIONS
1. Boil vermouth, bay leaf, shallot, salt, white pepper, and ½ cup water in a 4-qt. saucepan over medium heat. Add scallops; cook until just tender, 1–2 minutes. Using a slotted spoon, divide scallops between six cleaned scallop shells or shallow gratin dishes. Simmer cooking liquid until reduced to ¾ cup, 5–7 minutes. Strain liquid; set aside.
2. Wipe pan clean; melt 4 tbsp. butter over medium-high heat. Cook mushrooms until soft, 5–7 minutes. Divide mushrooms between scallop shells. Wipe pan clean; melt remaining butter over medium-high heat. Stir in flour; cook 2 minutes. Add reserved cooking liquid, the cream, lemon juice, salt, and white pepper; bring to a boil. Cook until sauce is slightly thick, about 6 minutes.
3. Heat oven broiler. Spoon sauce over scallops and top with Gruyère; broil until cheese is melted and golden, 2–3 minutes.