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Creme De Coquilles St Jacques

creative.chef's picture
Ingredients
  Sea scallops 8 Large
  Lemon 1
  Parsley sprigs 6
  Dry white wine 1 1⁄4 Cup (20 tbs)
  Onion 1 Small
  Unsalted butter 3 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Salt To Taste
  Black pepper To Taste
  Egg yolks 2
  Heavy cream 3 Tablespoon
  Chopped parsley 2 Tablespoon (For Garnish)
  Bread croutons 1 Cup (16 tbs) (For Garnish)
Directions

GETTING READY
1) Cut the scallops.
2) Peel and finely chop onions.

MAKING
3) In a saucepan, put the scallops with parsley sprigs and sliced lemon.
4) Drizzle wine and let it simmer then cover the pan cook on low heat until scallops are tender.
5) Remove the pan from heat and take out lemon and parsley.
6) In a skillet, melt butter, stir fry onion until soft and then stir in flour.
7) Cook in low flame stirring constantly and then pour in milk.
8) Keep on stirring until paste turns thick and add in scallops with their liquid.
9) Reheat gently, blend egg yolks with cream and make a smooth taste with a small portion of the hot liquid.
10) Stir in the egg mixture in the soup.

SERVING
11) Garnish with parsley and serve along with crisp bread croutons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Scallop
Interest: 
Healthy

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