Scallops St Jacques With White Wine
|White wine||1⁄2 Cup (8 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shallots||3 , chopped|
|Cream||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon, chopped|
|Lemon juice||2 Teaspoon|
|Cornflake crumbs||2 Tablespoon|
Place scallops in a small bowl, pour over wine.
Cover and cook for 4-5 minutes on MEDIUM.
Melt butter in a large jug on HIGH for 40 seconds; stir in flour; cook for 1 minute on high.
Gradually stir in milk and shallots.
Cook a further 4 minutes on high, stirring twice.
Add cream, mustard, salt and pepper parsley and lemon juice.
Add scallops to sauce; mix well.
Preheat oven to 200Â°C.
Spoon scallop mixture into 4 scallop shells, ramekins or small bowls.
Top with combined cornflake crumbs and bread crumbs.
Dot each dish with extra butter.
Place on Low Rack and cook for 15 minutes on CONVECTION 200Â°C or until top is browned and crispy.