Wednesday, July 29, 2015
Coquilles Saint -Jacques or Scallops and Mushrooms in cream and wine sauce
750 g Scallops, washed and trim of black digestive sack.
250g baby mushrooms, sliced
1 cup of water
1 chicken stock cube ( I used I teaspoon of Jo's chicken stock paste)
1 cup of dry white wine. ( can substitute with chicken stock but would need to add1 extra teaspoon of lemon juice.)
60 g butter
2 tablespoons of cornflour
3/4 cup milk
1/2 cup cream
2 teaspoons of lemon juice.
30 g butter
1 cup of bread crumbs, I use fresh.
2 tablespoons of grated Parmesan cheese.
2 green spring onions , diced.
Make bread crumbs and set aside. Mix in grated Parmesan and melted 30 g of butter. ( this is the topping)
Place 500 MPs of water in TMX bowl
In a heat proof dish that will fit into the Varoma , and will hold 1500 mls. ( or an oven proof baking bag ) place scallops, mushrooms, water , wine and stock paste.
Heat mixture without boiling, until the Scallops turn opaque. Stir twice while heating.
Strain, retaining the liquid. Set the solids aside.
Empty hot TMX bowl of water and set back on machine.
Add butter to hot bowl and mix speed 1 until melted
Add cornflour and mix on speed 1/100 degrees/ until mixture bubbles for 1 minute.
Add strained stock and milk and continue to cook until thickened.
Add cream and lemon juice. Mix. ( the mixture should be the consistency of light thickened cream, if too thin add more cornflour mixed with a little milk. )
Pour this mixture over the Scallops and mushrooms, mix.
Spoon the mixture into 6 heatproof dishes ( you may not use all the sauce), sprinkle first with Spring onions and the with bread crumb mix.
Grill in oven. Do not bake as this will toughen the Scallops.
Can be used as a filling for crepes but would need to thicken the sauce .
Can use Scallop with pink attached or removed.
Can be made up to before bread crumbs are added, and refrigerated.
Need bread to sop up juices.