BBQ
RECIPES
SCALLOPS
IN CREAM SAUCE RECIPE
500
g (I lb.) scallops
6
shallots or spring onions
190g
(61/2 oz.) can button mushrooms
60
g (2 oz.) butter
3
tablespoons flour
Salt,
pepper
1/4
teaspoon dry mustard
1
cup Cream
2
egg-yolks
30
g (1 oz.) butter, extra
1
cup fresh breadcrumbs
Paprika
Wash
and trim the scallops, place in pan with finely-chopped shallots, drained
mushrooms and I cup of reserved fish stock (see below).
Gently
heat until boiling then reduce the heat to simmer for 2 to 3 minutes.
Remove
from the heat, strain and again reserve the liquid; set the scallops and
mushrooms aside.
Melt
butter, stir in flour, salt, pepper and mustard; cook, stirring for 1 minute.
Gradually
add 1 cup of reserved stock and cook, stirring, until the mixture boils and
thickens.
Stir
in the cream and lightly-beaten egg-yolks and continue stirring over low heat
1 minute.
Add
scallops and mushrooms and heat through gently.
Spoon
into four heatproof serving dishes.
Melt
the extra butter, add breadcrumbs and toss to coat the crumbs with butter,
sprinkle over dishes and sprinkle lightly with paprika.
Place
under griller until the crumbs are golden.
Serves
4.
FISH
STOCK
1
cup water
1
cup dry white wine
1
Bayleaf
4
peppercorns
1
onion
Salt,
pepper
Parsley
Fish
bones, or fish fillet or a fish head
Combine
water, wine, Bayleaf, peppercorns, roughly-chopped onion, salt, pepper, a few
sprigs of parsley, and fish bones or chopped fillet.
Bring
to boil then reduce heat to simmer uncovered for 20 minutes, then strain
reserve stock.
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