Scallops Duxelles | James Beard Foundation
Duxelles is an au gratin preparation made with a mixture of mushrooms, onions, and toasty buttered breadcrumbs. In the 17th century French chef François Pierre la Varenne created the dish and named...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 2 pounds scallops
- 2 cups white wine
- Salt
- 1 onion, finely chopped
- 1 pound mushrooms, finely chopped
- 9 tablespoons butter
- 4 tablespoons flour
- 1/2 cup tomato sauce
- 1 cup bouillon from the scallops
- Buttered crumbs
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