Scallops à la Françoise
From Eva Klajn. Serves four.
Ingredients
1 lb scallops - sliced
1 cup dry white wine
2 cups sliced fresh mushrooms
1/2 cup cream
2 onions or 1 onion and 2 shallots–sliced
salt, pepper
1 bay leaf
parsley
grated swiss cheese
bread crumbs
Preparation
Place scallops in saucepan with dry white wine and enough water to cover. Add salt, pepper, the bay leaf, several sprigs of parsley and the sliced onion/shallots. Bring to a simmer and cook slowly for 5 minutes.
In a pan with a little butter, sauté the mushrooms and one sliced onion for 5 minutes, then set aside.
Drain scallops, keeping about 1 cup of the liquid. Now make a roux with 2 tbl butter and 3 tbl flour. When the mixture bubbles, add the liquid from the scallops and 1/4 cup of cream; if too thick, add more cream; cook slowly for 2 to 3 minutes. Add the scallops, sautéed mushrooms and onion, bring to a simmer and correct the seasoning.
Fill the shells, sprinkle with grated swiss cheese mixed with bread crumbs and place under broiler until cheese is nicely golden.
Serve piping hot.
Ingredients
1 lb scallops - sliced
1 cup dry white wine
2 cups sliced fresh mushrooms
1/2 cup cream
2 onions or 1 onion and 2 shallots–sliced
salt, pepper
1 bay leaf
parsley
grated swiss cheese
bread crumbs
Preparation
Place scallops in saucepan with dry white wine and enough water to cover. Add salt, pepper, the bay leaf, several sprigs of parsley and the sliced onion/shallots. Bring to a simmer and cook slowly for 5 minutes.
In a pan with a little butter, sauté the mushrooms and one sliced onion for 5 minutes, then set aside.
Drain scallops, keeping about 1 cup of the liquid. Now make a roux with 2 tbl butter and 3 tbl flour. When the mixture bubbles, add the liquid from the scallops and 1/4 cup of cream; if too thick, add more cream; cook slowly for 2 to 3 minutes. Add the scallops, sautéed mushrooms and onion, bring to a simmer and correct the seasoning.
Fill the shells, sprinkle with grated swiss cheese mixed with bread crumbs and place under broiler until cheese is nicely golden.
Serve piping hot.