| Yield 1X: | 162.50 | oz | Allergens: | ||
| Portion: | 2 | oz | Shellfish, onion, dairy | ||
| Portions: | 81.3 | ||||
| Shelf life: | 4 days | ||||
| Date: | 8.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 |
| lb | oz/each | lb | |
| Butter, whole | 1.00 | ||
| Shallots, minced | 5.00 | ||
| Brown beech mushrooms, root off | 3 | 6 | |
| Brandy | 6.00 | ||
| Roux | 6.00 | ||
| Clam juice | 2 | 14.00 | 5 |
| Scallop feet | 1 | 2 | |
| Cream | 2 | 4 | |
| Crystal hot sauce | 0.50 | ||
| Worcestershire sauce | 0.50 | ||
| Chopped parsley | 1.50 |
Carefully measure and prepare all ingredients. Heat the butter over medium-high heat, and add the shallots. Cook until softened, then add the mushrooms, season lightly, and cook until soft. Add the brandy, and flambe to cook alcohol out. Cool and reserve.
Heat the roux, then whisk the clam juice in. Season lightly, then add the scallop feet, and bring to as boil. Reduce to a slow simmer, and cover. Cook for 20 minutes.
Strain through chinois, then combine with the mushroom mixture. Return to a boil, then reduce to a simmer. Cook 10 minutes, then add cream. Season to taste with salt and pepper, and cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.