• Top Parisian Noshes - 14

    From Dave Drum@1:3634/12 to All on Fri Mar 3 11:32:00 2023
    The Normandy Scallops at Cafe des Ministeres: At this pristine bistro on
    a calm square in the Seventh Arrondissement steps away from the Palais
    Bourbon, the chef Jean Sevegnes renders exquisite dishes with an
    unpretentious and light touch. Arrive at the beginning of the lunch or
    dinner service and he’ll likely take your order himself before
    retreating to the kitchen, where he works alone, creating quintessential
    French starters: duck foie gras with Menton lemon chutney; a
    distinguished oeuf mayo; boudin noir served cold and fresh, typical of
    the southwest, where Sevegnes is from. If it’s in season, just order the coquilles Saint Jacques, which taste as delicate and precious as they
    look.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Coquilles St. Jacques w/Mushrooms
    Categories: Seafood, Mushrooms, Dairy, Booze, Citrus
    Yield: 4 servings

    3 tb Butter
    2 tb Finely chopped shallots
    1/4 lb Fresh mushrooms; thin
    - sliced
    1 tb Lemon juice
    1 lb Scallops
    Salt & fresh ground pepper
    2 tb Cognac
    1 c Heavy cream

    Heat two tablespoons of the butter in a skillet and add
    the shallots. Cook about 30 seconds, stirring. Add the
    mushrooms and half of the lemon juice. Cook, stirring,
    about one minute.

    Add the scallops and salt and pepper and cook, stirring,
    about one and a half minutes. Sprinkle with Cognac and
    ignite if desired. Cook briefly. Transfer the scallops
    and mushrooms to a sieve placed in a bowl to collect the
    juices that will accumulate as you finish the sauce.

    Put the cream and any liquid that has accumulated from
    the scallops in the skillet. Cook down over high heat,
    stirring, about two minutes. The sauce should be reduced
    to about one cup. Add the remaining lemon juice and
    swirl in the remaining tablespoon of butter. Add the
    scallops and mushrooms to the sauce and heat briefly.
    Serve.

    By: Pierre Franey

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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