Scallop casseroles Ingredients: parsley - fresh 3 onions - 2 cl of - whiskey - 1 clove of - garlic - 300 g of - button mushrooms - fresh 20 pink shrimp - fresh 400 g of - scallops margarine - to butter the casseroles For the sauce: 2 tablespoons of - flour - 20 cl of - crème fraîche - 15 cl of - white wine.
Utensils：
- 1 frying pan- frying pans 1 Knife- kitchen knives 1 brush- €6.72 1 Oven- ovens 1 saucepan- pots and pans 1 Kitchen whisk- whisksBuy 1 Amazon Echo- 1 stoner- 1 kitchen scale- 1 dish scales-
Total time: 40 min Preparation: 20 min Rest:- Cooking: 20 min
Phase 1
Finely chop the onion and garlic. Slice the mushrooms.
Phase 2
Brown the garlic and onions in a pan with a little fat.
Phase 3
Place the mushrooms to cook in a second pan.
Phase 4
Brown the scallops in the pan with a drizzle of olive oil (1 minute then turn them over) add the whiskey (or other alcohol to flambé them). Set aside and keep the cooking juices aside.
Phase 5
Prepare the cassolettes by lightly buttering each individual dish (oven safe).
Phase 6
Add to each of them: onions, mushrooms, scallops as well as 5 shrimps and the previously chopped parsley. Reserver.
Phase 7
Prepare the sauce. Pour the white wine, crème fraîche, cooking juices from the scallops into a saucepan over low heat. Whisk and add the flour to thicken the preparation.
Phase 8
Then distribute the sauce into each individual casserole dish.
Phase 9
Bake at 200°C (thermostat 6-7) for 20 min.
Utensils：
- 1 frying pan- frying pans 1 Knife- kitchen knives 1 brush- €6.72 1 Oven- ovens 1 saucepan- pots and pans 1 Kitchen whisk- whisksBuy 1 Amazon Echo- 1 stoner- 1 kitchen scale- 1 dish scales-
Total time: 40 min Preparation: 20 min Rest:- Cooking: 20 min
Phase 1
Finely chop the onion and garlic. Slice the mushrooms.
Phase 2
Brown the garlic and onions in a pan with a little fat.
Phase 3
Place the mushrooms to cook in a second pan.
Phase 4
Brown the scallops in the pan with a drizzle of olive oil (1 minute then turn them over) add the whiskey (or other alcohol to flambé them). Set aside and keep the cooking juices aside.
Phase 5
Prepare the cassolettes by lightly buttering each individual dish (oven safe).
Phase 6
Add to each of them: onions, mushrooms, scallops as well as 5 shrimps and the previously chopped parsley. Reserver.
Phase 7
Prepare the sauce. Pour the white wine, crème fraîche, cooking juices from the scallops into a saucepan over low heat. Whisk and add the flour to thicken the preparation.
Phase 8
Then distribute the sauce into each individual casserole dish.
Phase 9
Bake at 200°C (thermostat 6-7) for 20 min.