Scallops with Cream (Coquilles St Jacques) recipe
ingredients
2 tablespoons butter
1 tablespoon finely chopped spring onion
2 tablespoons button mushrooms, sliced
1/2 cup dry white wine
250 g (8 oz) scallops with coral
1/2 cup cream
dash of cayenne pepper
salt and pepper
1/2 cup soft breadcrumbs
extra 2 tablespoons melted butter
2 tablespoons grated Parmesan cheese
lemon slices and parsley sprigs for garnish
1 tablespoon finely chopped spring onion
2 tablespoons button mushrooms, sliced
1/2 cup dry white wine
250 g (8 oz) scallops with coral
1/2 cup cream
dash of cayenne pepper
salt and pepper
1/2 cup soft breadcrumbs
extra 2 tablespoons melted butter
2 tablespoons grated Parmesan cheese
lemon slices and parsley sprigs for garnish
method
1. Melt butter in a saucepan and saute spring onion and mushrooms until soft.
2. Add wine and cook until wine is reduced to half the original quantity.
3. Add scallops and simmer for 2 minutes.
4. Add cream, cayenne pepper, salt and pepper to taste.
5. Re-heat gently and place in scallop shells.
6. Toss breadcrumbs with melted butter and sprinkle over scallops with Parmesan cheese.
7. Place under a hot grill until golden brown.
8. Serve immediately as an entree, garnished with lemon slices and parsley sprigs.
2. Add wine and cook until wine is reduced to half the original quantity.
3. Add scallops and simmer for 2 minutes.
4. Add cream, cayenne pepper, salt and pepper to taste.
5. Re-heat gently and place in scallop shells.
6. Toss breadcrumbs with melted butter and sprinkle over scallops with Parmesan cheese.
7. Place under a hot grill until golden brown.
8. Serve immediately as an entree, garnished with lemon slices and parsley sprigs.
serving amount
serves: 4
rate this recipe
9.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
