Scallops And Champagne Sauce Au Gratin

Recipe Ingredients

		For The Sauce
1		Shallot - finely chopped
2 teaspoons	10ml	Butter
1 cup	237ml	Champagne
1 1/3 cups	315ml	Rich white veal stock
1 cup	237ml	Heavy cream
1 teaspoon	5ml	Beurre manie*
1		Egg yolk
		Salt - to taste
		Freshly-ground white pepper - to taste
1/3 cup	48g / 1.7oz	Grated Provolone cheese
		For The Vegetables
2 tablespoons	30ml	Butter
9 oz	255g	Spinach leaves
		Salt - to taste
		Freshly-ground white pepper - to taste
		Grated nutmeg - to taste
		You Will Also Need
4		Sea scallops - with shells if (large)
		Possible
		Salt - to taste
		Freshly-ground white pepper - to taste
2 teaspoons	10ml	Butter
1/2 cup	118ml	Champagne

Recipe Instructions

* Note: Knead 7 tablespoons of softened butter with 1 cup flour to form a paste, and use as needed.

Preheat oven to 400 degrees.

To make the sauce, sweat the shallots in the butter without letting them color. Add the champagne gradually and then the stock. Reduce by about half.

Meanwhile, reserve 2 tablespoons of the cream, reduce the remainng to two-thirds, and strain into the stock. Lightly bind the sauce with the beurre manie. Whisk the egg with the 2 tablespoons of cream and blend into the sauce. Bring just to a boil, season with salt and pepper, and strain.

In a skillet, melt the butter, add the leaf spinach, wilt, and season. Halve the scallop flesh vertically and season with salt and pepper. Grease a saucepan with butter, put in the scallops, and cover with champagne. Carefully simmer the scallops until done, lift out, and drain. Boil down the poaching stock hard and add to the sauce.

Drain the spinach and divide among the cleaned, warmed scallop shells or ovenproof gratin dishes. Place two scallops halves on top of each shell, cover with the sauce, and sprinkle with the cheese. Bake on the top rack of the oven until golden brown.

This recipe yields 4 servings.

Source:
Cookbook Digest, Nov/Dec, 1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.