Coquilles St. Jacques

Name: Coquilles St. Jacques
Yield: 4
Ingredients: Parmesan; Pepper; Parsley; Salt; 0.5 Leek; 1 tbsp Dijon mustard; 1 tsp Wheat flour; 1 dl White wine; 2 Shallots; 2.3 dl Whipped cream; 20 Scallops, large; 50 g Butter

Appetizers

Cook time: 0 min.
Servings: 4

Ingredients for Coquilles St. Jacques

		Parmesan
		Pepper
		Parsley
		Salt
0.5		Leek
1	tbsp	Dijon mustard
1	tsp	Wheat flour
1	dl	White wine
2		Shallots
2.3	dl	Whipped cream
20		Scallops, large
50	g	Butter

Instructions for Coquilles St. Jacques

To prepare the Coquilles St. Jacques recipe, please follow these instructions:

Finely sliced onion and the green of the porridge are shone in the butter. Spread wheat flour over and when absorbed add white wine. Reduced to half. Add whipped cream and dijon pepper, boil and cool afterwards. Whip egg yolks in the cooled sauce.

The scallops are shaken on a barbecue pan for a couple of minutes on each side. Put in refractory bowls and pour the sauce over, sprinkle with grated parmesan.

Put on the next top groove in the oven at 250 degrees and like to grill for a few minutes until golden, keep in mind that they do not turn black.

Dry if necessary. With a little chopped parsley before serving.

Coquilles St. Jacques

Ingredients for Coquilles St. Jacques

Instructions for Coquilles St. Jacques

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