Scallops the Parisian way

Scallops the Parisian way

Coquilles St Jacques à la Parisienne

By
From
Taste le Tour
Serves
4

From the Paris region by Philippe Mouchel

The French are very fond of scallops and this delicate dish is a popular family favourite for Sunday lunch. If you have the chance to visit Paris, go to one of the many produce markets and admire the outstanding fish available. This dish looks lovely when presented on empty, clean scallop shells.

Ingredients

Quantity Ingredient
12 fresh scallops, cleaned and briefly rinsed
8 mushrooms, sliced
250ml strong fish stock
20g butter
20g plain flour
4 tablespoons cream
1 egg yolk
1/2 lemon
salt
freshly ground pepper
60g finely grated gruyère cheese
2 tablespoons dried breadcrumbs

Method

  1. Place the scallops in a saucepan with the mushrooms. Add the stock, and place over a medium heat. Bring to a low simmer and cook for 20 seconds. Drain the scallops and mushrooms, reserve and cool the stock. Divide the scallops and mushrooms between 4 clean scallop shells and set aside.
  2. Melt the butter in a small saucepan over a medium heat. Whisk in the flour and cook for 2 minutes. Slowly add the cool stock, whisking constantly until it thickens to form a sauce. Stir in 2 tablespoons of cream and cook for a further 2 minutes.
  3. In a small bowl, mix the egg yolk with the rest of the cream. Remove the sauce from heat and whisk in the cream and egg mixture. Add the lemon juice and season with salt and pepper.
  4. Spoon some sauce over the scallops and mushrooms in the shells. Sprinkle with a little grated gruyére and breadcrumbs. Place under a hot grill until golden brown. (Alternatively, you can place the shells in a hot oven.) Serve immediately.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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