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Spice Parisienne
New product
Slightly different version of Quatre Epice, with several additions. Thyme can be added and/or white pepper, and in this case, it is always used in savory dishes.
More info
SPICE PARISIENNE
SCALLOPS A LA PARISIENNE
Inspired By: Scallops A La Parisienne from www.chefmom.myria.com
Ingredients:
Ingredients:
1/2 c dry white wine
1 lb scallops, fresh or thawed
6-8 sliced mushrooms, plus butter to cook in
4 T butter
3 T flour
2 egg yolks
1 c cream
PureSpice ® Salt and pepper, to taste
Lemon juice
Stock:
1 small onion
1 stalk celery
1 PureSpice bay leaf
1 slice lemon
1 Tbsp PureSpice ® Parisienne Spice
2 c water
Pinch of PureSpice ® salt and pepper
1. Put stock ingredients in 2 qt pan. Bring to boil and simmer 10 minutes. Add wine and scallops, simmer 5-10 minutes more. They are done when they're a creamy color all the way through.
2. Drain and reserve liquid. Return liquid to pot and cook down to 1 cup. Meanwhile, saut mushrooms and set aside. Make a cream sauce: melt butter and flour, cook until bubbly; gradually add reduced scallop liquid (1 cup); stir until smooth and bubbly.
3. Beat egg yolks and cream. Remove sauce from stove; beat in cream-egg mixture (you want to be stirring, preferably with a whisk, the whole time you add in the milk and eggs to make sure the eggs don't cook).
4. Add mushrooms and scallops and mix well. Add lemon juice.
5. You can refrigerate at this point until ready to use or finish and serve immediately.
6. Spoon into shallow dish. Broil until heated through and flecked with brown. You can pipe whipped potatoes around the edge and broil at the same time.
SCALLOPS A LA PARISIENNE
Inspired By: Scallops A La Parisienne from www.chefmom.myria.com
Ingredients:
Ingredients:
1/2 c dry white wine
1 lb scallops, fresh or thawed
6-8 sliced mushrooms, plus butter to cook in
4 T butter
3 T flour
2 egg yolks
1 c cream
PureSpice ® Salt and pepper, to taste
Lemon juice
Stock:
1 small onion
1 stalk celery
1 PureSpice bay leaf
1 slice lemon
1 Tbsp PureSpice ® Parisienne Spice
2 c water
Pinch of PureSpice ® salt and pepper
1. Put stock ingredients in 2 qt pan. Bring to boil and simmer 10 minutes. Add wine and scallops, simmer 5-10 minutes more. They are done when they're a creamy color all the way through.
2. Drain and reserve liquid. Return liquid to pot and cook down to 1 cup. Meanwhile, saut mushrooms and set aside. Make a cream sauce: melt butter and flour, cook until bubbly; gradually add reduced scallop liquid (1 cup); stir until smooth and bubbly.
3. Beat egg yolks and cream. Remove sauce from stove; beat in cream-egg mixture (you want to be stirring, preferably with a whisk, the whole time you add in the milk and eggs to make sure the eggs don't cook).
4. Add mushrooms and scallops and mix well. Add lemon juice.
5. You can refrigerate at this point until ready to use or finish and serve immediately.
6. Spoon into shallow dish. Broil until heated through and flecked with brown. You can pipe whipped potatoes around the edge and broil at the same time.