Old-fashioned scallops Ingredients: 250 g of - crème fraîche - 30 g of - butter - 1 tablespoon of - flour, pepper, salt - 500 g of - frozen scallops (without coral) - 0.25 l of - dry white wine - 2 - shallots - 2 - eggs - 1 half of a lemon - breadcrumbs.
Utensils： 1 saucepan - 1 Kitchen whisk - Buy 1 Oven - 1 brush - 1 kitchen scale - 1 dish -
Total time:
1h10
Preparation:
40 min -
Cooking:
30 min
Phase 1
Leave to thawhe shells the day before preparation in half milk and half water.
Phase 2
Put the shells in the white wine with salt and pepper and bring to the boil for 2 min.
Phase 3
Leave to cool off the heat and remove the shells to place them on a dish.
Phase 4
Add two small shallots (or frozen shallot) to the cooking and reduce.
Phase 5
In another saucepan, melt the butter. Add the flour and brown it.
Phase 6
Add the cream and the shallot cooking.
Phase 7
Adjust the seasoning, add the lemon and, off the heat, the egg yolks, whisking them.
Phase 8
Coat the shells with the sauce and sprinkle the dish with the breadcrumbs.
Phase 9
Put the dish in the oven to brown and warm it up.
Utensils： 1 saucepan - 1 Kitchen whisk - Buy 1 Oven - 1 brush - 1 kitchen scale - 1 dish -
Total time:
1h10
Preparation:
40 min -
Cooking:
30 min
Phase 1
Leave to thawhe shells the day before preparation in half milk and half water.
Phase 2
Put the shells in the white wine with salt and pepper and bring to the boil for 2 min.
Phase 3
Leave to cool off the heat and remove the shells to place them on a dish.
Phase 4
Add two small shallots (or frozen shallot) to the cooking and reduce.
Phase 5
In another saucepan, melt the butter. Add the flour and brown it.
Phase 6
Add the cream and the shallot cooking.
Phase 7
Adjust the seasoning, add the lemon and, off the heat, the egg yolks, whisking them.
Phase 8
Coat the shells with the sauce and sprinkle the dish with the breadcrumbs.
Phase 9
Put the dish in the oven to brown and warm it up.