Breton-style scallops Ingredients: flour - thyme - salt - butter - pepper - 12 scallops - frozen 5 shallots - 250 g of - button mushrooms - fresh chives - powdered bay leaf breadcrumbs - fine 1 lemon.
Utensils：
- 1 saucepan- pots and pans 1 Wooden spoon- 1 Kitchen whisk- whisksBuy 1 Lid- 1 Oven- ovens 1 kitchen scale- scales
Total time: 1h10 Preparation: 1h Rest:- Cooking: 10 min
Phase 1
In a saucepan put 50 cl of water and 50 cl of dry white wine, a handful of coarse salt, thyme and bay leaf. Boil and immerse the dege shellsleft for 3-4 minutes. Remove them. Filter the juice, collect it in a container and add the juice of a lemon.
Phase 2
Cook the chopped shallots for 5 minutes in the microwave with a tablespoon of oil, salt and pepper.
Phase 3
Then put the mushrooms (cut into thin strips) in the microwave for 5 minutes with a squeeze of lemon + salt and pepper.
Phase 4
Mix shallots, mushrooms and shells (3 per person) cut into 6 in a ceramic shell.
Phase 5
In a non-stick saucepan, melt a good bit of butter, add 1 1/2 tablespoons of flour + pepper and chives and dilute with the cooking juices from the shells until you obtain a sauce that is neither too liquid nor too thick (keep it on a low heat, stirring as you add the juice).
Phase 6
When the sauce is ready, spread it well over the shells until it covers everything. We wait 5min and cover with breadcrumbs.
Phase 7
Reheat the next day with a light piece of butter in the oven (on the grill).
Utensils：
- 1 saucepan- pots and pans 1 Wooden spoon- 1 Kitchen whisk- whisksBuy 1 Lid- 1 Oven- ovens 1 kitchen scale- scales
Total time: 1h10 Preparation: 1h Rest:- Cooking: 10 min
Phase 1
In a saucepan put 50 cl of water and 50 cl of dry white wine, a handful of coarse salt, thyme and bay leaf. Boil and immerse the dege shellsleft for 3-4 minutes. Remove them. Filter the juice, collect it in a container and add the juice of a lemon.
Phase 2
Cook the chopped shallots for 5 minutes in the microwave with a tablespoon of oil, salt and pepper.
Phase 3
Then put the mushrooms (cut into thin strips) in the microwave for 5 minutes with a squeeze of lemon + salt and pepper.
Phase 4
Mix shallots, mushrooms and shells (3 per person) cut into 6 in a ceramic shell.
Phase 5
In a non-stick saucepan, melt a good bit of butter, add 1 1/2 tablespoons of flour + pepper and chives and dilute with the cooking juices from the shells until you obtain a sauce that is neither too liquid nor too thick (keep it on a low heat, stirring as you add the juice).
Phase 6
When the sauce is ready, spread it well over the shells until it covers everything. We wait 5min and cover with breadcrumbs.
Phase 7
Reheat the next day with a light piece of butter in the oven (on the grill).