scallops with mushrooms and cream

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Cooking receipe to make scallops with mushrooms and cream under category General Recipes. You may find some video clips related to this receipe below.

scallops with mushrooms and cream

12 scallops in the shell

210g button mushrooms

300g medium baking potatoes

4 egg yolks

130g butter juice of 1 lemon

500ml fish stock from white fish bones and heads

30g flour

200ml double cream

15g finely grated Gruyere

15g fine bread crumbs salt and freshly ground white pepper

Scrub thc scallop shells with a brush under cold running water. Lay the scallops on a hotplate or place in a hot oven for 12 minutes until they begin to open slightly. Slide the blade of a filleting knife between the flat shell and the scallop and lift off the shell. Slide the knife blade between the scallop and the concave shell to detach the scallop and coral. Keep the 4 best concave shells for serving brush them under cold water and dry them out in a very slow oven. Peel off the membrane surrounding the scallops then separate the whites and corals and wash them gently in cold water to eliminate any sand. Drain and keep in a bowl. Scrape the mushroom stalks with a small knife and wash or wipe the mushrooms. Slice thinly leaving caps and tails attached.

Preheat the oven to gas 7 220C (4251 ). Brush the potatoes under cold running water and prick in 2 or 3 places with the point of a knife. Place on a baking sheet and bake in their jackets for 3540 minutes or until soft. Slide the point of a knife into the dentre of the potatoes to check they are cooked then halve them scoop out the pulp with a spoon and rub it through a hand sieve into a bowl. Add 2 egg yolks and 30g butter and work with a wooden spatula until smooth. Season lightly with salt and pepper. Fill a piping bag with this mixture and pipe an attractive ribbon of potato around the edge of each concave scallop shell. Put the scallops corals mushrooms and lemon juice in a saucepan with the fish stock set over low heat and slowly bring to the boil. Lower the heat and simmer very gently at about 90C (195F) for another minute. Keep the scallops and mushrooms in the stock at room temperature. Melt 50g butter in a saucepan stir in the flour and cook for 2 minutes to make a roux. Take the pan off the heat and strain in the stock from the scallops and mushrooms through a conical sieve stirring all the time. Leave the sauce to simmer gently for 20 minutes whisking it frequently. In a bowl mix the remaining egg yolks with the cream then pour this mixture into the sauce. Before it begins to bubble take the pan off the heat season the sauce with salt and pepper and keep hot. Increase the oven temperature to gas 9 240C (475F). Cut the scallop whites into thick slices. Place a layer of mushrooms in each shell top with the corals and finish with a layer of scallop whites. Cover with sauce and sprinkle the top with a mixture of Gruyere and bread crumbs. Melt the remaining butter and pour it over the top of the sauce.

serves 4

prep time 45 mins

cook time 710 mins

equipment piping bag with large nozzleMinced Meat with Cheese Crumble

1 onion chopped

28g lard

448g minced meat

224g can of tomatoes roughly chopped

salt and pepper

mixed herbs

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