Scallop and Asparagus Bouchee Recipes

Ingredients :

30g

12

2 tbsp

3/4 cup

4

3/4 cup

10g

12

1 tbsp

6

butter or margarine

button mushrooms, sliced

finely chopped spring onions

dry vermouth or dry white wine

scallops, trimmed

cream

butter or margarine blended with 2tsp plain flour

asparagus spears, trimmed

lemon juice

bouchee cases

freshly ground black pepper, to taste

sprigs of watercress and lemon slices, to garnish

1. Melt butter in a saucepan.
2. Add mushrooms.
3. Gently cook until tender.
4. Remove, set aside.
5. Cook spring onions in same pan over a low heat until tender.
6. Blend in the wine, add scallops, simmer 1-2 minutes, remove and slice.
7. Simmer scallop stock in pan until reduced by one-third.
8. Add the cream, continue simmering until reduced slightly.
9. Add blended flour and butter, stirring until smooth and thickened.
10. Cook asparagus in boiling water until just becoming tender.
11. Refresh under cold water, drain well.
12. Cut tips from asparagus and set aside for garnish.
13. Puree the stalks with lemon juice and seasoning in a food processor.
14. Add asparagus puree to cream sauce, together with mushrooms and scallops.
15. Heat through without boiling.
16. Heat pastry cases in a moderate oven 180°C (350°F) for 10 minutes.
17. Place on serving plates, fill with hot scallop mixture.
18. Arrange asparagus tips on top.
19. Garnish with watercress and a slice of lemon.

Serves 6

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