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Scallops Newport
Serving Size : 2
4 ounces sea scallops
4 ounces mushrooms
2 ounces fresh spinach
2 ounces smoked salmon
2 fluid ounces beurre blanc, see recipe
NOTE:
See the recipe for "Beurre Blanc (White Butter Sauce)" below.
Sauté scallops. When ready, add mushrooms, spinach, and smoked salmon and toss. Add Beurre Blanc and toss well. Serve.
Beurre Blanc (White Butter Sauce)
Serving Size : 2
1 cup heavy whipping cream
1/8 cup shallots, minced
1/2 cup white wine
1/8 cup lemon juice
1/4 pound unsalted butter, cut in small cubes
1/2 tablespoon salt
1/4 tablespoon white pepper
1/8 cup blond roux
In a large pot, cook shallots in wine, until wine is reduced by 1/4. Add cream and salt and bring to a boil, then reduce heat. Watch it very closely because it will boil over quickly. Add the blond roux and whisk well.
Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper. Keep warm in a bain marie.
NOTE:
When bringing cream to a boil, it MUST be watched. It will boil over very rapidly.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
