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Categories:
scallops olive oil unsalted butter shallots button mushrooms garlic flour white wine chicken stock cream bay leaf lemon juice egg yolk flat leaf parsley grated gruyere cheese breadcrumbs
Viewed: 56 - Published at: 3 years agoIngredients
- 16 large scallops
- 2 teaspoons olive oil
- 40 g unsalted butter (an ounce and a third)
- 3 shallots, finely sliced (long, thing green onions)
- 6 button mushrooms, sliced
- 1 large garlic clove, very finely chopped
- 3 teaspoons plain flour
- 2 tablespoons dry white wine
- 1/4 cup chicken stock
- 1/2 cup pure cream (thin)
- 1 bay leaf
- 2 teaspoons lemon juice
- 1 egg yolk
- 2 -3 tablespoons flat leaf parsley or 2 -3 tablespoons chervil, finely chopped
- 1/2 cup grated gruyere cheese (or swiss)
- 1/4 cup panko breadcrumbs or 1/4 cup coarse homemade breadcrumbs
Method
- Trim scallops of any hard muscle or membrane, toss with enough olive oil to just coat.
- Heat a large, heavy-based fry pan over high heat. Season the scallops with a little sea salt then sear quickly on each side for 10 seconds, or until just colored. Remove from pan & place 4 into small serving dishes.
- Reduce heat to medium. Add half the butter to the pan. When melted cook shallot, mushrooms and garlic for 6 - 8 minutes. Remove and set aside.
- Add remaining butter to pan, melt, then sprinkle over flour and stir until smooth. Whisk in the wine, cook for 1 minute.
- Whisk in the stock, then cream, until smooth.
- Add bay leaf and lemon juice, stirring until sauce boils and thickens.
- Add shallot and mushroom mixture, with the egg yolk, parsley (or chervil) and 2 tablespoons gruyere and stir to combine.
- Remove from heat, season with salt & white pepper.
- Preheat grill (broiler) to medium-high.
- remove bay leaf from sauce, then spoon sauce evenly over the scallops.
- Combine the crumbs with the remaining cheese and evenly divide over the top of the scallops and sauce.
- Grill for about 5 minutes or until golden on top and heated through.
