Beggars' Purses
Source of Recipe
Cooking Live
List of Ingredients
- 24 crepes, homemade or bought
- 1 large bunch chives
- 2 Tbsp unsalted butter
- 1 Tbsp vegetable oil
- 24 small sea scallops (about 1 pound), trimmed, rinsed, patted dry
- 1/3 cup finely chopped shallots
- 1/2 pound exotic mushrooms (chanterelles, oyster, shiitake, etc), timmed, washed, patted dry, and chopped medium fine
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 2 tsp truffle oil
Instructions
- Trim the crepes into 5" rounds. Snip 2 Tbsp chives and set aside. Blanch the remaining chives in a small pot of boiling water for 15 seconds and immediately plunge into ice water. Drain and pat dry
- In a large skillet, heat 1 Tbsp of butter and 1 Tbsp of the oil over high heat until hot. Add the scallops seasoned with salt and pepper to taste, and cook until nicely seared on both sides and almost cooked through, about 3 minutes total. Transfer the scallops from the pan with a slotted spoon to a plate and reserve. Add the remaining tablespoon of butter and the shallots to the pan and cook over moderately low heat for 5 minutes or until softened. Add the mushrooms and cook for 3 to 5 minutes or until the liquid the mushrooms give off is evaporated. Add the wine and simmer until liquid is reduced to 1 tablespoon. Add the cream and simmer until thickened and reduced by half. Add the scallops with their juices, and salt and pepper to taste. Remove the mixture from the heat and stir in the truffle oil and the 2 tablespoons of chopped chives.
- Spoon one scallop onto the center of each crepe. Spoon some of the mushroom mixture over the scallop and tie the crepe ito a little bundles or "purses" using a blanched chive. Repeat the procedure with the remaining crepes, scallops, and chives. Keep the prepared purses warm in a low oven while you prepare the remaining purses.
Final Comments
Makes 24 purses
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