Coquilles Saint Jacques Parisienne
1 1/2 c Dry white wine 1 Bouquet garni 2 lb Scallops -- washed and Drained Salt 1/2 lb Fresh mushrooms 6 Shallots or -- finely Chopped 1 sm Onion -- finely chopped 2 tb Butter 2 tb...
Ingredients
- 11/2 c dry white wine
- 1bouquet garni
- 2lbscallops -- washed and
- 6shallots or -- finely
- 2tbsp butter
- 2tbsp water
- 1tbsp parsley -- finely chopped
- 1tsp lemon juice
Directions
- 1
1 1/2 c Dry white wine 1 Bouquet garni 2 lb Scallops -- washed and Drained Salt 1/2 lb Fresh mushrooms 6 Shallots or -- finely Chopped 1 sm
- 2
Add 2 pounds scallops and salt to taste and simmer the scallops for 3 minutes, or until they are tender
- 3
Drain them, reserving the broth, and cut them into fine pieces Clean and chop 1/2 pound fresh mushrooms
- 4
Put them in a saucepan with the shallots or onion, 2 Tablespoons each of butter and water, 1 tablespoon finely chopped parsley, and lemon ju
- 5
Cover the pan and simmer the mixture for 10 minutes
- 6
Strain it and add to the wine broth
- 7
Melt 1/4 cup butter in a saucepan, add 1/4 cup flour, and stir the roux until it is well blended
- 8
Add gradually the combined hot broths from the scallops and the mushrooms and cook the sauce, stirring constantly, until it is thickened and