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Coquielle St. Jacque a la Poussinne Recipe | |
Seafood | |
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Ingredients:
1 package (10 servings) instant mashed potatoes 4 egg yolks, beaten 2 T butter 1/2 lb. mushrooms sliced 1/4 cup green onions 1 T lemon juice 1 1/2 lb scallops 1 1/2 cups dry white wine 1 T salt a dash cayenne pepper 1 bay leaf 1 T melted butter 1 T flour 1 1/2 cups heavy cream 2 egg yolks 2 T butter
Directions:
Prepare potatoes according to package directions but omit milk. Beat in four egg yolks -- beat smooth. Put into pastry bag fitted with star tube. Pipe 1/2 inch strip around edge of shells. Heat a T of butter in large skillet over medium heat. Add mushrooms, green onions, and lemon juice. Cook 2 minutes, stirring occassionally. Add scallops, wine, salt, pepper, and bay leaf. Cover skillet, turning to boil, simmer 1 minute. Remove scallops and mushrooms with slotted spoon and set aside. Boil the liquid in the skillet until 3/4 cup remains. Remove and discard bay leaf. Blend melted butter and flour. Stir into reduced liquid and cook until thickened. Add 1 cup cream and bring to a boil, stirring constantly. Beat 2 egg yolks and remaining 1/2 cup of cream together. Correct seasoning to taste. Add egg yolk mixture. Add scallops and mushrooms to sauce. Sear 1 minute or until heated through. DO NOT BOIL. Fill shells with mixture. Sprinkle with cheese. Dose with 2 T butter. Broil until golden. | |