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Title: Conquilles a la Nage Categories: None Yield: 1 Servings 2 1/4 c Water 3 md Carrots sliced 3 tb Chopped shallots or green -onions 1/2 ts Salt 2 1/4 c White cooking wine 2 lb Bay scallops 1 lb Sliced mushrooms 3 tb Butter 1 tb Flour 1 1/2 c Heavy cream 1 1/2 c Grated gruyere cheese Fresh parsley >From the cookbook: A Pinch of Salt Lake Directions:In a large skillet combine water, carrots, shallots and a pinch of salt; cook, covered, about 10 min. Add wine and bring to a simmer. Add scallops and poach for about 2 min. Add mushrooms and simmer for 1 Min. Drain scallops and vegetables, reserving liquid; reduce liquid to half by boiling. In a small saucepan make a roux of butter and flour. Add 1 cup of the liquid and the cream and the cheese. Stir until smooth and thickened; season with salt and pepper to taste. Pour sauce over pasta and garnish with parsley. Note: I used bouillon instead of water. Posted to recipelu-digest Volume 01 Number 548 by The Rolands |