Description
This is a jane lawson recipe from the june '07 issue of the aussie magazine "delicious." which i have changed slightly. I had an old tried and true recipe for this dish but it's been thrown away – this is the coquilles st j recipe, for me, anyway. The sauce would also be good over lobster. Seems like a lot of work but it isn't.
Ingredients
- Scallops
- Olive Oil
- Unsalted Butter
- Shallots
- Button Mushrooms
- Garlic Clove
- Plain Flour
- Dry White Wine
- Chicken Stock
- Cream
- Bay Leaf
- Lemon Juice
- Egg Yolk
- Flat Leaf Parsley
- Gruyere Cheese
- Panko Breadcrumbs
Instructions
- Trim scallops of any hard muscle or membrane, toss with enough olive oil to just coat
- Heat a large, heavy-based fry pan over high heat
- Season the scallops with a little sea salt then sear quickly on each side for 10 seconds, or until just colored
- Remove from pan & place 4 into small serving dishes
- Reduce heat to medium
- Add half the butter to the pan
- When melted cook shallot, mushrooms and garlic for 6 – 8 minutes
- Remove and set aside
- Add remaining butter to pan, melt, then sprinkle over flour and stir until smooth
- Whisk in the wine, cook for 1 minute
- Whisk in the stock, then cream, until smooth
- Add bay leaf and lemon juice, stirring until sauce boils and thickens
- Add shallot and mushroom mixture, with the egg yolk, parsley and 2 tablespoons gruyere and stir to combine
- Remove from heat, season with salt & white pepper
- Preheat grill to medium-high
- Remove bay leaf from sauce, then spoon sauce evenly over the scallops
- Combine the crumbs with the remaining cheese and evenly divide over the top of the scallops and sauce
- Grill for about 5 minutes or until golden on top and heated through