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Recipes Main Course Shellfish
Recipes Main Course Shellfish
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| Servings: | 4 |
| Author Notes: |
This recipe was given to Cheri by Chef Jacques Mokrani of La Boucanne restaurant in Napa, California. La Boucanne was one of the Napa Valley's best kept secrets -- with fine food, classically prepared served with a hefty side order of the delightful company of its charismatic chef/owner. Unfortunately, La Bouanne has since closed its doors forever, when Chef Jacques Mokrani retired in early 2005, but we still have this recipe to remember it by. Chef Jacques liked to serve these scallops with white rice or boiled baby potatoes. |
| Ingredients: |
1 pound fresh sea scallops, size 20-30
1/4 pound bay shrimp meat (tiny shrimp) 2 ounces sliced fresh mushrooms 1 1/2 teaspoons chopped shallots 1/3 pint heavy whipping cream 8 ounces Champagne 1 cup water 1 1/2 ounces unsalted butter 1 tablespoon sifted flour salt and white pepper to taste |
| Instructions: |
Start with a cold 8-10 inch skillet (non-stick skillet, or like chef Jacques, copper). Grease the skillet with a thin coating of butter. Add shallots, scallops, shrimp, mushrooms, Champagne, water and salt and pepper to the cold skillet. Put on the heat and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and strain out the scallops, shrimp and mushrooms and keep them warm. Mix flour and remaining butter to form a paste. Return the stock (minus the seafood and mushrooms) to the stove and bring to a hard boil. Reduce stock by 40%. Add the butter paste to thicken. Add cream and return to a hard boil, stirring until all flour is dissolved and sauce is thick and creamy. Return seafood and mushrooms to pan, bring to a boil and serve immediately. |
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