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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375 degrees. | 2. SCALLOPS: | 3. In a heavy 3 to 4 quart saucepan, bring the stock, wine, shallots, celery, parsley, bay leaf and peppercorns to a boil over high heat. Reduce the heat, and simmer uncovered for 20 minutes. | 4. Strain this court bouillon through a sieve into a 10 to 12 inch enameled or stainless-steel skillet. Add the scallops and mushrooms, cover and simmer for 5 minutes. | 5. Transfer the scallops and mushrooms to a large mixing bowl. Quickly boil the remaining court bouillon down to one cup. | 6. SAUCE PARISIENNE: | 7. In a 2 to 3 quart enameled or stainless-steel saucepan, melt 4 tablespoons of butter over medium heat. When the foam subsides, lift the pan from the heat and stir in the flour. Return to low heat and cook, stirring constantly, for a minute or two. Do not let this roux brown. | 8. Remove the pan from the heat and slowly pour in the reduced poaching liquid (the remaining court bouillon) and the milk, whisking constantly. Then return to hight heat and cook, stirring the sauce with a whisk. When it thickens and comes to a boil, reduce the heat to medium-low and let it simmer slowly for 1 minute. | 9. Mix the egg yolks and 1/4 cup of cream together in a small bowl, and stir into it 2 tablespoons of the hot sauce. Add 2 more tablespoons of the hot sauce, then whisk the now-heated egg yolk-and-cream mixture back into the remaining sauce in the pan. | 10. Over medium heat bring the sauce to a boil, stirring constantly, and boil for 30 seconds. Remove from heat and season with lemon juice, salt and pepper. The sauce should coat a spoon fairly thickly; if it is too thick, thin it with more cream. | 11. Pour 2/3 of the sauce parisienne over the scallops and mushrooms and stir together gently. | 12. Butter six scallop shells or shallow 4 inch ramekins and set on a baking sheet or in a broiler pan, and spoon the scallop mixture into them. | 13. Top each portion with the remaining sauce and a sprinkle of the gruyere cheese. | 14. Bake the scallops in the top third of the oven for 10 to 15 minutes or until the sauce begins to bubble, then slide them under a hot broiler for 30 seconds to brown the tops if desired. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
white wine	1 1/2	1/2		-	-	-	-
shallot	3		sliced	-	-	-	-
celery	3		cut	48.48	8.9991	2.0907	0.5151
parsley sprig	4			-	-	-	-
bay leaf	1			-	-	-	-
peppercorn	10			251.92	1.5633	0.536	27.4253
bay scallop	2	lbs	cut	1006.4023	49.0508	186.2298	7.6160000000000005
mushroom	3/4		sliced	-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
flour	5	tablespoons		180.7125	39.5642	2.9378	0.7011
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
egg yolk	2			109.48	1.2206	5.3924	9.0236
heavy cream	1/4 - 1/2	cup		0.0	0.0	0.0	0.0
lemon juice	1/8 - 1/4	teaspoon		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
gruyere cheese	1/4	cup	grated	136.29	0.1188	9.8373	10.6722

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.