Shallot and Seafood Side Sauce Recipe

From Dorothy McNett's Recipe Book.

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Shallot and Seafood Side Sauce

From Dorothy McNett's recipes at Adjust quantities as desired to make a thicker or thinner "sauce". For Cooking Class Club, I used bay scallops and about 1/2 cup of white wine for the liquid. It was a favorite of the evening.

2 shallots, peeled and finely diced
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup bay scallops, or baby shrimp, or other diced seafood
2 tablespoons flour
1/3 cup fish or chicken stock, or milk...
pinch of sea salt, as desired
pinch of nutmeg
a few grindings of white peppercorns
2 tablespoons finely grated cheese, such as Swiss or Jack...

In a small heavy bottomed skillet or saute pan, heat the butter and olive oil and then add the diced shallots. Cook and stir for several minutes, or until shallots are tender and just beginning to brown a bit. Stir in the seafood of choice and cook and stir several more minutes, but do not overcook! Blend in the flour, stir about 30 seconds, and then blend in the stock, salt, nutmeg and pepper. Cook about 1 minute to thicken slightly and to make sure the flour has cooked. Blend in the cheese, taste to make sure seasonings are just fine, adjusting as necessary. Serve as a side sauce with a cheese souffle, etc.

Recipe created 2011-05-31.

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