Coquilles Saint-Jacques gratinées
Serves : 4 people
Preparation : 30 minutes
Cooking : 30 minutes
Ingredients
- Court-bouillon
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1 onion
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1 bouquet garni
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1 dry white wine
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1 coarse salt
- Filling
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4 scallops with coral
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3.5 oz of button mushrooms
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1.8 oz of butter
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1 flour
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1 egg We will use only the yellow one
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6.8 fl oz of crème fraîche
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breadcrumbs
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1 salt and pepper
- Kitchen utensils
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4 shells to fill
Instructions
Make a court-bouillon using two cups of water, the bouquet garni, the finely chopped onion, coarse salt, and pepper.
Once the water comes to a boil, add the wine and poach the scallops and coral for 3 minutes. Drain them and set them aside at room temperature.
Let the court-bouillon reduce for 5 minutes. Meanwhile, clean and slice the mushrooms, sauté them in a mixture of oil and butter, and keep them warm.
Add a little oil and butter to the pan with the mushrooms, and brown the scallops for a few moments. Season with salt and pepper, cover, and set aside at room temperature.
Heat the butter, and once it starts to foam slightly, add the flour, stir, and gradually add the strained court-bouillon. Simmer while stirring constantly until the sauce becomes smooth and velvety.
Whisk the egg yolk with the crème fraîche, then stir this mixture into the velouté sauce (off the heat so the egg yolk doesn't cook).
Fill the shells with the walnuts, coral, and mushrooms. Pour the cream sauce over them. Sprinkle with a little breadcrumbs.
Bake for 10 minutes in a hot oven (220°C).
Notes
As an alternative, you can add peeled shrimp and mussels, which you can poach at the same time as the scallops.