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Scallops from Market on Rue Cler, Paris, France
Moos, Martin
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La Belle Cuisine
Gigi's Shrimp and Scallops Gruyère
This was one of my mothers all-time favorite recipes
for entertaining.
She served
it often, always to raves. Her procedure as written is rather
sketchy. If
the basic procedure for making a white sauce is unfamiliar
to you,
Julia
Child to the rescue!
3/4 cup plus 2 tablespoons butter
3/4 cup all-purpose flour
1 1/2 cups fish stock or bottled clam juice
1 1/2 cups milk or half-and-half
9 ounces Gruyère cheese
1/4 teaspoon garlic powder
[we substitute minced garlic]
2 teaspoons salt, or to taste
1/4 teaspoon white pepper
1/4 teaspoon dry mustard
2 tablespoons tomato paste (for color)
3 tablespoons lemon juice
1 pound raw bay scallops*
1 pound medium-size shrimp, cooked*
1/2 pound sliced fresh mushrooms
* Other seafood of your choice may be
substituted
Make a cream sauce using 3/4 cup butter, flour, stock or clam juice
and
milk or half-and-half. Grate the cheese and add it to the sauce.
Cook,
stirring constantly, until the cheese melts. Add garlic powder, salt,
white pepper, dry mustard, tomato paste, and 2 tablespoons of the lemon
juice, stirring to combine well.
Poach the scallops 10 minutes in water to cover with the remaining 1
tablespoon lemon
juice and 1/2 teaspoon salt. Add 1/2 cup of the scallop poaching liquid to
the cream sauce.
Sauté the mushrooms in 2
tablespoons butter and add them to the sauce. Cook the sauce over low
heat, stirring occasionally, 10 to 15 minutes.
Add scallops and shrimp
and cook just to heat through. Do not overcook
or the seafood will
toughen. Serve over rice. Serves 4-6.
More Seafood a la Gigi:
Oysters King Harry
Scallop-Bacon Kebabs
Shrimp Gratin
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