3 ms·
Fish stock? Ah, add some white wine, mushrooms, and shallots and use it to poach some scallops. Reduce the stock, thicken with a flour-butter roux and add hea
by graycat 3y ago
Fish stock? Ah, add some white wine, mushrooms, and shallots and use it to poach some scallops. Reduce the stock, thicken with a flour-butter roux and add heavy cream. Combine with the scallops, heat through, broil to get a little browning on the top.
Used to do that a lot, and now that a local store has a lot of good looking scallops may again!
- pjmorris 3y agoWhen I was young, I worked in restaurant kitchens. One dish we made, Coquilles Saint-Jacques, was essentially this. Of late, I've only seared scallops or wrapped bacon around them, but it was delicious and you may get me to go back to my old ways, at least once.