Subject: Scallops Basil St. Jacques
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 26 2000 - 08:48:12 EDT
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F O O D F U N N Y
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Thanks to Merv Baer of St. Croix for this food funny:
When I was about four years old 66 years ago or so, my mother took me
shopping with her. I wanted to be a "Big Boy" so she gave me the
money for a quart of milk and a loaf of bread. She placed a dime in
my right hand and said, "This is for the bread," then a dime in my
left hand and said, "This is for the milk." I ran happily into the
store.
After about ten minutes my mother got worried and came into the store
to find her little darling in tears because I couldn't remember which
dime was for the milk and which was for the bread.
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T O D A Y ' S R E C I P E
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This dish was created by the renowned international food detective
while entertaining guests on Retsina, his private Aegean island.
Scallops Basil St. Jacques
2 lbs (450 g) sea scallops
2 cups (500 ml) dry white wine
3 Tbs (45 ml) butter
4 shallots, peeled and finely chopped
1 cup (250 ml) sliced mushrooms
2 Tbs (30 ml) all-purpose flour
1/4 cup (60 ml) heavy cream
Salt and white pepper to taste
1/2 cup (125 ml) thinly sliced fresh basil leaves
Poach the scallops in the wine over moderate heat for 3 minutes.
Drain and reserve the liquid. Melt the butter in a saucepan over
moderate heat and saute the shallots and mushrooms until tender, about
5 minutes. Add the flour and stir to blend well. Add the reserved
poaching liquid, cream, salt, and white pepper. Heat but do not boil,
stirring frequently, until thickened. Add the scallops and stir
gently. Heat just until the scallops are heated through, about 2
minutes. Serve garnished with chopped fresh basil. Serves 4 to 6.
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