Our 2017 Countdown meal !
We all had our favorite food - Coquilles St Jacques for all of us, beef with red wine sauce for my husband, salmon for the kids and lobster cooked with butter and thyme for myself.
Happy New Year to everyone of you following my blog! Hope you have been inspired by my recipes and looking forward to post more in 2017. Cheers!
20g unsalted butter
1 shallot, minced
140g mushroom, cut into quarters
1/2 cup white wine
1 bay leaf
1/4 tsp dried thyme
200g scallops, cut into quarters
20g unsalted butter
1 tbsp all purpose flour
1/2 cup heavy cream
salt and ground black pepper to taste
bread crumbs
grated parmesean cheese
Steps -
1. Melt the 20g butter in a pan. Add the shallots first and cook until soft. Then add the mushrooms in. Cook until it starts to release the juices... Set aside.
2. Then in another pan, pour the white wine in, add bay leaf, dried thyme and let it come to a boil. Then add the scallops in. Let it cook for 3-5 minutes until just cooked/firmed. Dish up the scallops and you should have about 1/2 cup scallop broth.
3. In another saucepan, melt the 20g and add the flour in (forming a paste). Then add the scallop broth in and heavy cream. Mix well. Add salt and pepper to taste. Let it cook until slightly thickened. Add back the cooked mushrooms and stir until combined.
4. Scoop onto scallop shells, sprinkle with bread crumbs and Parmesan cheese. Baked in 200 degree celsius until bread crumbs crispy and cheese melts.
