The 125 Best Fondue Recipes/Ilana Simon 2001

Scallops a la Coquilles St. Jacques
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
BROTH: 5 CUPS/1.25L chicken broth, homemade or canned (2 cans + 2 cans water) 1/3 cup/75ml white wine 1 cup/250ml sliced mushrooms
1 shallot, minced 1/2 cup/125ml chopped parsley WHITE SAUCE: 3 tbsp/45ml
1-1/2 cups/375ml half-and-half (10%) cream 1/2 tsp/2ml salt 3 tbsp/45ml all-purpose flour
1 lb/500g scallops



1 BROTH: In a large saucepan, combine chicken broth, wine, mushrooms, shallot and thyme. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes to allow flavors to blend. Transfer to fondue pot, setting flame to keep at a simmer. Garnish broth with parsley.
2 WHITE SAUCE: In a medium saucepan over low heat, combine cream and butter; cook, stirring, until butter is melted and cream is warm. Add salt. Whisk in flour, a little at a time. Continue whisking until smooth. Remove from heat and divide white sauce between 4 individual dipping bowls.
3 Spear a scallop with fondue fork and fondue for 2 minutes or until cooked through. Immediately dip in white sauce.

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