St-Jacques Scallop Hors D’oeuvres | RICARDO
Ricardo's recipe : St-Jacques Scallop Hors D’oeuvres
Ingredients
- 12 medium-sized round baby potatoes
- 3 tbsp butter
- 3 tbsp unbleached all-purpose flour
- 3/4 cup (180 ml) chicken broth
- 1/4 cup (60 ml) white wine
- 1/4 cup (25 g) Gruyère cheese, grated
- 12 small scallops, patted dry
- 12 small shrimp, patted dry
- 2 tbsp fresh chives, chopped
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