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This is a long one, and you'll use half the pots and pans you have in the galley. But it's worth it!
- 1 1/2 c chicken stock
- 1 1/2 c dry white wine
- 3 sliced scallions
- 3 celery tops sliced
- 1 bay leaf
- 10 peppercorns
- 2 lbs bay scallops
- 1 lb fresh mushrooms,sliced
- 2 egg yolks
- Romano cheese
- Butter
- 1/4 cup cream
- 3/4 cup milk
- 1 tbsp flour
In a sauce pan bring the stock, wine ,scallions, bay leaf, and peppercorns to a boil over high heat.
Reduce heat and simmer for 20 mins, strain this into a large frying pan.
Now add scallops and mushrooms, cover and simmer for 5 mins.
Take the mushrooms and scallops out and boil the remaining liquid until it's reduced to 1 cup.
In another sauce pan melt 4 tbsp butter then add flour, cook for a minute and dont brown the flour.
Now add the reduced liquid from your frying pan and slowly add milk, stirring constantly.
Turn up the heat agian and stir constantly until thickened, mix in 2 egg yolks and 1/4 c cream.
Remove from heat.
Put scallops and mushrooms in baking pan and pour your sauce over top, sprinkle with romano cheese, bake 10-15 mins
Wild Rice seems about right with this, and a little fresh Eastham asparagus.
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