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Scallops with mushrooms & white wine
Recipe by Anne Willan


- 900g shelled scallops
- 350ml fish stock
- ½ bottle (375ml) white wine
- 350g button mushrooms , trimmed and quartered
- juice of ½ lemon , more to taste
- 2 tbsp toasted breadcrumbs
- 1 tbsp melted butter

For the duchesse potatoes

- floury potatoes , such as Kind Edwards or Maris Piper, each cut in 2-3 pieces
- 85g butter
- large pinch of grated nutmeg
- 6 egg yolks

For the sauce

- 2 shallots , finely chopped
- 65g butter
- 35g plain flour
- 125ml crème fraîche or double cream
- 8 large scallops shells or shallow individual baking dishes


1. For the potatoes, boil them until tender. Drain them, put them back in the pan and dry them for 1-2 minutes over a low heat. Take off the heat and mash the potatoes with the butter, nutmeg, salt and pepper, then beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yolks to thicken. Adjust the seasoning. Let the purée cool slightly, then spoon it into a large plastic sandwich bag with a 2cm/3⁄4in cut in a corner (or piping bag with a plain nozzle) and pipe a generous border of potato around each scallop shell.

2. Discard the white muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock and wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember that they will cook further in the sauce). Transfer them to a bowl, reserving the stock separately.

3. Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a thin film of water until tender, about 5-7 minutes. If any liquid remains, simmer uncovered until it has evaporated. Add the mushrooms to the scallops.

4. For the sauce, boil the reserved stock for 10 minutes until reduced to 450ml/16 fl oz. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it’s foaming. Whisk in the stock and bring to a boil, whisking, then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season.

5. Heat the oven to 200C/Gas 6/fan 180C. Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Sprinkle with the breadcrumbs and melted butter. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil. Bake until browned and bubbling, 12-15 minutes. Serve very hot.

Nutrition per serving:

Per serving 527 kcalories, protein 30g, carbohydrate g, fat 29 g, saturated fat 15g, fibre 3g, salt 1,32 g

Recipe from Good Food magazine, May 2002 .

Source: http://www.bbcgoodfood.com/recipes/3236/scallops-with-mushrooms-and-white-wine-coquilles-s.jsp

Chardonnay | White WinesWhen a recipe calls for white wine, what kind of wine should I look for?

A good one. The general rule of thumb is to cook with a wine you would be happy drinking, because your finished dish is only going to be as good as the ingredients that go into it.

Madeleine Kamman, author of the exceptional but daunting The New Making of a Cook (Canada, UK) offers the following advice:

“If a recipe calls for dry white wine without mentioning the type of wine, use any good dry white wine such as Sauvignon Blanc, if you are a complete beginner, or a Chardonnay if you are a little more experienced and know how to cope with the relatively larger degree of acidity surfacing when Chardonnay wine is reduced. If Sauvignon and Chardonnay are too expensive, use generic wine that tastes round in the mouth just after opening the bottle.”

From: Vieux Routier, Gatineau, Quebec, Canada
Tips: To barbecue this fish, use al foil instead of a pan; barbecue for 30 minutes, over medium-high coals.
Servings: 4


- 1 tablespoon (15 g) unsalted margarine
- 2 medium-size onions, thinly sliced
- 1 garlic clove, finely minced
- 1/2 cup (125 ml) fine breadcrumbs
- 2 tablespoons (30 ml) freshly chopped parsley
- 1 teaspoon (5 ml) grated lemon rind
- 1/4 teaspoon (1 ml) black pepper
- 4 (8-ounce / 227-g each) silver hakes, scaled and cleaned
- 1/3 cup (80 ml) dry white wine


1. Preheat oven to 400° [200°C].
2. Into a medium-size frypan, melt margarine over medium heat; soften onion slices, uncovered, for 5 minutes.
3. Remove softened onion slices from heat.
4. Transfer half of onion slices into a bowl; mix in minced garlic, breacrumbs, chopped parsley, grated lemon rind and black pepper.
5. Thorouly mix, until of stuffing consistency.
6. Evenly stuff each silver hake; secure openings with toothpicks.
7. Layer half of remaining onion slices over the bottom of a lightly greased oven-safe pan.
8. Arrange silver hakes on top of onion slices, head to tail; garnish with remaining onion slices.
9. Pour in dry white wine; cover tightly with al foil.
10. Bake into preheated oven for 30 minutes.
11. Fish is done when flesh can easily be broken-up with a fork.

Source: http://www.therecipebox.com/members/barbecue/fish/bbq-fis0013.htm

Lentils with Speck | White Wines

February 18th, 2008

Adapted from Kyle Phillips on www.italianfood.about.com

• 1 1/8 pounds lentils

• Salt, divided use

• Water, divided use

• 1 bay leaf

• 1 tablespoon lard

• 1 1/2 tablespoons flour

• 2 tablespoons vinegar

• Freshly ground black pepper, to taste

• 1 sprig marjoram

• 5 ounces Speck, finely diced

• 1 medium-size onion, thinly sliced into rings

After rinsing the lentils, boil them in abundant lightly salted water with a bay leaf. When the lentils are almost done, saute the lard in a pot with the flour, vinegar and a little water, seasoning the mixture with salt, pepper and marjoram, and stirring to prevent sticking and burning.

In the meantime, gently saute the speck and the onions in a skillet. Drain the lentils and gently stir them into the lard mixture. Transfer the lentils to a serving dish and sprinkle them with the speck and the onions.

Makes 4 servings.

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