Recipe: Pastry Shells with Bay Scallops in Wine Sauce

This is bay scallop recipe absolutely divine… and not hard to make. This is another example of a recipe that uses a bouquet garni.

This is a perfect recipe to make for a special occasion…. It just melts in your mouth.

Recipe:  Pastry Shells with Bay Scallops in Wine Sauce

All you need:

3 pints of bay scallops
3 cups dry white wine
Pinch of salt
Bouquet garni made of 6 peppercorns, 4 sprigs of parsley, 2 sprigs of thyme and 1 bay leaf
1 pound fresh mushrooms, thinly sliced
12 shallots, minced
¼ cup water
2 teaspoons lemon juice
2 tablespoons fresh parsley, finely chopped
4 tablespoons of butter
6 tablespoons of butter
6 tablespoons of flour
3 egg yolks, beaten
½ cup heavy cream, warm
Salt and freshly ground black pepper to taste
Dash of cayenne
12 frozen pastry shells prepared according to package directions
Snipped chives

All you need to do:

Prepare frozen pastry shells according to package directions. Set aside.

Wash and drain the scallops.

In a large saucepan over medium high heat, put the scallops with pinch of salt, white wine, and bouquet garni.

Bring to a boil.

Lower heat and simmer for 10 minutes or until the scallops are tender.
Discard the bouquet garni.

Strain the scallops from the liquid, saving the scallop-wine broth in a large measuring cup for use later.

In the same saucepan over medium high heat, place the mushrooms, shallots, water, lemon juice, 4 tablespoons butter and 2 tablespoons finely chopped parsley.

Cook for 10 minutes.

Strain off the vegetables and add the vegetable broth to the scallop-wine broth.

In the same saucepan, melt the 6 tablespoons of butter and add the flour. Mix thoroughly to make a well blended paste (a roux).

Gradually add the reserved broths in small amounts at a time, whisking constantly until all broths are incorporated and the sauce is smooth.

Remove from the heat.

In a small bowl, beat the egg yolks and warmed heavy cream.

Add the egg mixture to the sauce, whisking constantly.

Add salt and pepper to taste and dash of cayenne.

Stir in scallops and mushroom-onion mixture.

Serve immediately over pastry shells. Garnish with snipped chives.

If you need to keep this warm before serving, place in a double boiler over simmering water. Stir occasionally.

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