Text 25737, 90 rader
Skriven 2012-06-04 22:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: far flung 762
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Scallop Pan Roast

 JW> I wonder how that dish got its strange name.

 ML> Not sure. I would speculate that in olden times the
 ML> main ingredient was at least toasted if not roasted in
 ML> a hot pan before the liquid ingredients were added.

That certainly makes sense.

 ML> O-Bar's worth a visit, as is the rest of the city, whose
 ML> attractions are, to me...  McSorley's Bar

Also on my bucket list.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Creamy Broiled Scallops Mornay
Categories: French, Irish, Scallops, Mushrooms, Cheese
  Servings: 2

      1 ts olive oil
      6 oz white button mushrooms
      1 TB unsalted butter
      1 TB unbleached all purpose
           flour
      1 c  whole milk
      1 sm pinch piment d'Espelette or
           cayenne pepper
      1 sm pinch freshly grated nutmeg
      5 TB grated Gruyere, divided
     12 oz bay scallops
           Kosher salt and freshly
           ground black pepper
      2 TB chopped fresh parsley
           leaves
           Lemon wedges for serving

Arrange rack 6 inches from broiler element and preheat broiler to
high. Heat olive oil in a small nonstick skillet over medium-high
heat until shimmering. Add mushrooms. Cook, stirring often, until
the mushrooms are golden brown but not quite cooked through, about 5
minutes. Transfer mushrooms to a small plate.

Add butter to now-empty skillet and melt over low heat. Whisk in the
flour, and cook until pale golden brown, about one minute. Add the
milk in a thin steady stream while whisking. Continue whisking with
the pan over medium heat until the mixture is thick enough to coat
the back of a spoon, and when you run your finger down the back of
that spoon, the mixture stays separated, about 5 minutes. Remove
from heat, add piment d'Espelette or cayenne, nutmeg, and 3
tablespoons Gruyere and whisk to combine. Set aside.

Lightly oil two small but wide ovensafe dishes. Mix the scallops and
the mushrooms together, half of each in each dish, and season with
salt and pepper. Spread in an even layer across each dish. Pour half
of the Mornay sauce over each dish, and top with a tablespoon or so
of extra grated Gruyere. Broil for until browned and bubbling and
scallops are cooked through, 8 to 10 minutes. Remove from oven, allow
to cool slightly, sprinkle with parsley, and serve with lemon
wedges.

Based on a dish from a little pub called The Blue Bull in the town
of Sneem, County Kerry, Ireland where they serve sea scallops and
roe, toasted in their shells, on a bed of piped mashed potatoes,
under a blanket of cheddar cheese bechamel, or mornay. 

My version adds mushrooms and uses Gruyere. Serve it right from the
oven with a handful of parsley and a steaming baguette

Kerry Saretsky

  From: Serious Eats                    
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Yelpies write bogus reviews.

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