Yvonne
Yvonne's Coquilles Saint-Jacques à la julienne de légumes et truffes
Coquilles Saint-Jacques with vegetable julienne and truffles
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This recipe originally came from « Les recettes de l'Auberge de l'Ill » by the Haeberlin family, published in 1982 by Flammarion.

Ingredients

For four persons.

quantity       ingredient       step
100 g       leek       1
200 g       button mushrooms       1
100 g       carrot       1
70 g       celery stick       1
40 g       butter       1
20 g       butter       2
40 g       shallots       2
100 ml       Noilly Prat       2
100 ml       Madeira       2
      salt       2
      pepper       2
20       coquilles Saint-Jacques (scallops)       2
250 ml       thickened cream       3
40 g       butter       4
1       truffle of 30 g (optional)       6
  1. Cut the leek, the mushrooms and celery stick into thin slices and the carrot into julienne (thin sticks of about 5 cm length). Gently heat some butter and cook the vegetables in it until still slightly al dente.
  2. In another pan, heat some butter and soften the shallots in it without browning them. Add the Noilly Prat and the Madeira, salt and pepper. Add the scallops, bring to the boil, cover, turn off heat and allow to stand for 5 minutes.
  3. Take the scallops out of the liquid and set aside. Add the cream to the liquid and bring to boil, reduce (will take 5 to 10 minutes, be careful, it can boil over easily!).
  4. Whisk in small pieces of butter until absorbed, check the seasoning. Add the julienne and heat together.
  5. Meanwhile, separate the red part from the scallops and cut it into small dices. Cut the scallops in half (horizontally). Arrange the scallops and the diced parts on 4 plates.
  6. Finely grate the truffle and add at last moment. Reserve a bit of truffle for decoration. Keep warm.
  7. Pour a generous serving of the julienne sauce over the scallops. Decorate with the remaining grated truffle.

Preparation


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