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Seafood delights with Pont-l'Évêque cheese
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- Ingredients:
- 2 lbs. "noix de Saint Jacques" (scallops)
- 7 oz. Pont-l'Évêque cheese (without the rind)
- 1 glass of white wine (muscadet)
- A few tbsp of creme fraiche
- Salt and pepper
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Direction
- Defrost the noix de Saint Jacques.
- Soak them in a bit of creme fraiche (for approximately 1 hour). Then add the white wine (without draining).
- Cook in a saucepan on low heat for 4 to 5 minutes.
- Drain the shells. Cook the sauce further to reduce it.
- Add the Pont-l'Évêque cheese in small pieces, and let it melt. Top the scallops with this sauce (add pepper, add very little salt).
- Put the whole dish in the oven under the grill until the top is golden. Serve immediately.
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Ratings:
eveque3 Rating: 2.8/5 (4 votes cast)
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