Post by marlaoh on Apr 25, 2003 7:51:22 GMT -6
Scallop Souffle with Cream
Servings: 4
Ingredients Preparation
5 1/4 ounces [150 g] scallops
2 whole eggs
2 egg yolks
1/2 cup [125 mL] heavy cream [35%]
1/2 cup [125 mL] milk
Pinch of Cayenne pepper
Salt and pepper
Butter
Hot, boiling water
Preheat oven to 400°F [200°C].
Into a food processor, cream together scallops, whole eggs and egg yolks.
Pour in cream, milk and sprinkle with Cayenne pepper.
Salt and pepper, to taste; mix.
Pour mixture into 4 to 6, generously buttered, individual oven-proof dishes.
Arrange dishes onto a baking sheet; pour in hot, boiling water, up to 1/3 of dishes.
Bake into preheated oven for 25 to 30 minutes, until golden brown and puffed.
Servings: 4
Ingredients Preparation
5 1/4 ounces [150 g] scallops
2 whole eggs
2 egg yolks
1/2 cup [125 mL] heavy cream [35%]
1/2 cup [125 mL] milk
Pinch of Cayenne pepper
Salt and pepper
Butter
Hot, boiling water
Preheat oven to 400°F [200°C].
Into a food processor, cream together scallops, whole eggs and egg yolks.
Pour in cream, milk and sprinkle with Cayenne pepper.
Salt and pepper, to taste; mix.
Pour mixture into 4 to 6, generously buttered, individual oven-proof dishes.
Arrange dishes onto a baking sheet; pour in hot, boiling water, up to 1/3 of dishes.
Bake into preheated oven for 25 to 30 minutes, until golden brown and puffed.