Saturday, February 27, 2010

Scallops a'La Shelbi and Sweet-Hot Salad

These scallops came from the Changing Thymes Austin Jr. Forum Cookbook. It is actually called Coquille St. Jacque, but that name is confusing. I made 4 ramekins of the dish and saved the other 2 for lunch the next day, it was yummy reheated!

Scallops a'La Shelbi
1 pound Scallops
1 cup dry white wine
1 onion chopped and divided in half
1/4 cup parsley (I used arugula because I don't like parsley)
salt and pepper to taste
1 bay leaf
2 cups sliced mushrooms
3 Tb of better
2 Tb of flour
1/2 cup cream
1 cup grated Swiss (I used sliced swiss and it tasted good)
Optional (I also used some grated parmesan)

Chop your onion and mushrooms.

Place scallops and wine in a large saucepan, then fill the pan with enough water to cover the scallops.

Add half the onion, parsley, salt, pepper, and bay leaf. Cover pan and simmer for 3 minutes.

Reserve 1 cup of the cooking liquid and drain the ingredients and set aside. Remove bay leaf.

Saute the remaining onion and mushrooms in 1 tablespoon of butter.

After the onions are cooked remove from the pan and set aside.
Make a roux by melting 2 Tb of butter and adding the flour. Cook until flour mixture is bubbly.

Slowly add 1/4 cream and the cooking liquid to the flour mixture.
Use a whisk to blend in the liquid and it will become creamy.

Slowly add in the remaining 1/4 cup of cream. (To lower calories I used 1/4 cup of heavy cream and 1/4 cup of half and half)

Cook for 3 minutes, stirring constantly.
Add scallops, onions and mushrooms to sauce.

Pour into 4 oven proof ramekins.

Top with cheese and broil for a few minutes (I thought I had taken a picture of the final dish, so mad I didn't because it looked yummy!)

Sweet-Hot Salad
Mixed Greens
Small Can Mandarin Oranges
Small Can Crushed Pineapple
Optional (fresh strawberries or kiwi), candied Almonds (I used pecans)

Sweet-Hot Dressing
2 Tb Vegetable Oli
2 Tb Balsamic Vinegar
1 Tb Sugar
1/8 tsp black pepper
1/8 tsp salt
1/4 tsp Hot pepper sauce (Frank's Red Hot, Louisiana, Tabasco)

Drain canned fruits. Mix lettuce, fruits and dressing. Serve immediately.
You do not need to use the whole can of fruit. I saved some and ate this salad several days in a row.

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