Scallop, french recipe

The french name for scallop is Coquille St. Jacques (St. Jacques sellfish). The english name could come from some old french words, "escale" (shell) or "escalope" (snail shell).
Different countries have very different recipes for scallops.

Ingredients

• Scallop: 50g
• Mushroom: 75g
• Shallot: 5g
• Parsley: 1g
• Butter: 5g
• Fresh cream: 10g
• Yolk: 5g
• Gruyere: 10g
• Salt:

Ustensiles

Oven.

Preparation

Sauce


Wash mushrooms.
Chop the mushrooms.
Mince the shallot.
Sauté shallots and mushrooms.
Once the water evaporated, add the cream.
Simmer 5 minutes.
Chop the parsley.
Add parsley and egg yolk.
Add salt and pepper.



Scallop


Detach from the shell.
Rinse.
Chop the Saint-Jacques.
Place them in the shell.
Cover with the sauce.
Grate the cheese.
Sprinkle with cheese.
Heat oven to 180 degrees.

Serve

Hot.