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Oct 3, 2023 · In a skillet, melt 2 tablespoons of butter. Stir in the mushrooms and sauté until they start to brown and become tender, approximately 3-4 minutes. Reduce the heat to medium, then add the shallots and garlic, cooking until the shallots are tender. Finally, season with the remaining salt and pepper for a delightful taste.
- Fish
- 372
- French
Step 1. Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1½ teaspoons salt and ½ teaspoon pepper.
- French
- Dinner, Main Course
- 683
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- The Scallops
- The Sauce
- The Topping
- Perfect Coquilles St Jacques
- Fiona Beckett’s Wine Recommendation
Richard Olney’s Simple French Foodclaims that, at the turn of the last century, scallops were par-boiled, “presumably to get rid of the taste”, before being poached with aromatics for 20 minutes. None of the recipes I try goes quite that far, but there is an undeniable trend to cook the shellfish for rather longer than I would generally be inclined...
Munchies offers the simplest preparation: to each scallop add a tablespoon of double cream and some grated cheese, then grill. This is, of course, utterly delicious, and if you’re after an outrageously quick and easy way with scallops, I highly recommend it. I would make sure they come to room temperature before cooking, however or, as previously m...
As Munchies has proved, you don’t need much more than a light sprinkling of cheese – if that – to top these (Bareham and Hopkinson reckon this is “one of those rare occasions … where the combination of cheese with fish is, perhaps, no bad thing”). But even nicer, testers think, are the crunchy breadcrumbs favoured by David, Child and the Masterchef...
Prep5 min Cook 15-20 min Makes 6 6 large dive-caught scallops, on the shell, cleaned 2 tbsp butter 2 banana shallots or 4 round ones, peeled and finely chopped 150ml white wine 5 tbsp double cream For the topping 2 tbsp butter 1 small garlic clove, peeled and flattened 10 tbsp dried breadcrumbs 6 tbsp finely chopped parsley Ask the fishmonger to cl...
A classic French dish such as this needs an equally classic wine, white burgundy being the one to go for. Pick from the list in this week’s column, or spoil yourself with the beautifully crafted Christophe Camu Chablis 2017– £17.25 at Yapp Brothers (who also have halves of the 2016 at £9.75), 12%. The Guardian aims to publish recipes for sustainabl...
- Felicity Cloake
Feb 12, 2024 · Heat oven to 400°F. Melt 1 tablespoon of the butter in a medium saucepan set over medium heat. When it foams, add the flour, and cook for approximately 30 seconds, whisking constantly.
- Michael Litwin
- French
- Dinner, Fish & Seafood
- 2
Remove scallops from the heat. Place three slices over mushrooms in each of the shells. Add the remaining shallots to the cooking liquid and boil until reduced to 1/2 cup, about 10 minutes; set aside. Heat broiler to high. Heat remaining butter in a small saucepan over medium heat. Add flour; cook until smooth, about 2 minutes.
- Starter Course
- 4
- French
Jul 29, 2022 · In a saucepan, bring the milk and cream to the boil, and add the salt. Cut the cauliflower finely and add this to the pan. Cook the cauliflower until it’s extremely tender. Remove the cauliflower from the pan and in a blender, blitz it for at least 10 minutes to make a purée.
Step 4. Pat scallops dry. Heat the oil in another large skillet over medium-high heat. Add and sauté the scallops for 30 seconds on each side -- just to seal. Add the scallops to the sauce. Poach gently for about 5 minutes.
