Ingredients: |
Ingredients: 1 1/2 cups dry white wine
Bouquet garni (2 parsley sprigs, ½ bay leaf, and 1 thyme sprig, tied with string)
1 pound sea scallops, rinsed
6 tablespoons unsalted butter
1/2 pound mushrooms, sliced
6 shallots, minced
4 tablespoons minced fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon flour
3 to 4 tablespoons crème fraiche
Salt and pepper to taste
1/2 pound cooked tiny shrimp
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Directions: |
Directions:
In a medium saucepan, bring the wine and bouquet garni to a boil, add the scallops, and simmer for 1 minute. Drain the scallops, reserving the liquid, and cut them into 1-inch pieces. Melt 2 tablespoons of the butter in a saucepan; add the mushrooms, shallots, 2 tablespoons of the parsley, and lemon juice. Cover and simmer for 10 minutes. Drain the mushrooms and add the liquid to the wine broth. Melt the remaining butter in a saucepan, add the flour, and cook over medium heat for 2 minutes. Add the combined liquids and cook the sauce over low heat until it is thickened and smooth, approximately 30 minutes. Add the crème frache. Taste the sauce for seasoning and add salt and pepper to taste.
Combine the sauce with the scallops, mushrooms, and cooked shrimp. Spoon into 8 individual ovenproof servers (porcelain or natural scallop shells), piling the scallops high in the center. Just before serving, heat in a preheated 450 oven for 5 minutes. Garnish each serving with a little of the remaining parsley.
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