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Categories:
onions celery bay leaves lemon apple wine white butter onions mushrooms flour black pepper light cream Gruyere cheese white wine court bouillon parsley potatoes butter milk salt egg yolks Parmesan
Viewed: 91 - Published at: 9 years agoIngredients
- 1 small onions sliced
- 1 stalk celery sliced
- 1 each bay leaves
- 3 slices lemon
- 1/2 cup apple wine white, dry
- 1 pound sea scallops whole, washed and dried
- 1/4 cup butter
- 1/4 cup onions finely chopped
- 1/4 pound mushrooms sliced
- 1/4 cup flour, all-purpose
- 1 dash black pepper
- 1 cup light cream (half&half)
- 1 cup gruyere cheese grated
- 2 tablespoons white wine dry
- 1/2 cup court bouillon
- 1 tablespoon parsley leaves chopped
- 2 pounds potatoes peeled and chopped, white
- 1/4 cup butter
- 1/4 cup milk
- 1 x salt and black pepper
- 1 each egg yolks
- 1/4 cup parmesan, parmigiano-reggiano cheese, grated
Method
- In medium saucepan combine ingredients for court bouillon, bring to a boil.
- Simmer 10 minutes add 1/2 cup wine.
- Add scallops, simmer 6 minutes, drain, reserve liquid.
- Prepare sauce.
- Saute onions and mushrooms in 1/2 cup butter until tender.
- Remove from heat, stir in flour and pepper blend well.
- Gradually stir in cream, bring just to boil stirring constantly.
- Reduce heat and simmer until thick 4 to 5 minutes.
- Add gruyere cheese stir until melted.
- Remove from heat stir in wine and 1/2 cup court bouillon and parsley.
- Add scallopps mix well.
- Divide into 6 scallop shells.
- Prepare mashed potatoes with egg yolk.
- Pipe around scallop shells with pastry bag and star tip.
- Sprinkle with parmesan cheese.
- Place shells on cookis sheet.
- Broil 4 inches from heat until golden brown and heated through, 2 to 3 minutes.
