Directions: |
Directions:Bring all, except scallops and mushrooms, to a boil over high heat. Reduce heat, simmer uncovered 20 minutes. Strain this through a sieve into a 10-12 inch cast iron or stainless steel skillet. Add scallops, cover and simmer for 5 minutes. Cook the mushrooms separately. Transfer scallops and mushrooms to a large mixing bowl. Quickly boil the remaining liquid down to 1 cup.
Sauce:
Melt 4 Tbsp butter over medium heat in 2-3 quart saucepan. When the foam subsides lift the pan from the heat and stir in the flour. Return to low heat and cook, stirring constantly for 1-2 min. Do NOT brown. Remove pan from heat, slowly pour in the reduced poaching liquid and milk, whisking constantly. Then return to high heat and cook, stirring the sauce with a whisk. When it thickens and comes to a boil, reduce heat and let simmer for 1 min.
Mix egg yolks and 1/4 cup cream together in a small bowl, and stir into it 2 Tbsp of the hot sauce. Add 2 more Tbsp sauce, whisk now-heated egg yolk and cream mix back into remaining sauce in pan over moderate heat. Bring sauce to a boil, stirring constantly. Boil for 30 seconds. Remove from heat, season with lemon juice, salt, pepper, - sauce should coat spoon fairly thickly. If too thick, thin with more cream.
Assemble and bake:
With bulb baster, draw up and discard any juices that may have accumulated under the scallops and mushrooms - then pour in about 2/3 of the sauce and stir gently. Butter 6 scallop shells set on a baking sheet. Or use 6 shallow 4 inch baking dishes. Bake scallops in top third of oven for 10-15 min til sauce begins to bubble - then slide under the hot broiler 30 seconds to brown tops. Serve at once. |
This recipe for California Calls - Scallops with Mushrooms in White Wine Sauce is from