Charred Scallops On Stilton Cream
Ingredients
- scallops
- Salt and Pepper
- Oil
- Stilton Cream Sauce:
- 1 Tbsp. Shallot or Red Onion chopped
- 1 Tbsp. Butter
- 1/2 c. Chicken Stock
- 1/2 c. Half and half
- 1 Tbsp. Roux
- 1/2 c. Stilton cheese or Bleu cheese
Instructions
- Salt and pepper the scallops.
- Toss with oil and broil to a medium temperature. Don't overcook.
- Chill.
- Stilton Cream Sauce:
- Sauté shallot or red onion in butter.
- Add chicken stock and half and half.
- Thicken slightly with roux, and melt in crumbled cheese.
- Chill the sauce.
- It will thicken as it cools so don't over thicken.
Notes
To serve, put sauce on the plate and place the scallops in an attractive pattern. Sprinkle with a fine dice of pears (red and green if available) and blueberries. Top with chopped parsley or chives.
Additional Comments:
Roux is melted butter and flour mixed to make a paste.
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