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Ingredients
- 1/3 c. Shallots, finely diced
- 1 c. Dry white wine
- 1/2 c. Whipping cream
- 12 Tbsp. Cool butter, unsalted, cut into small piece Salt and white pepper
- 1 can Escargots, (7 to 8 ounces)*, rinsed
- 4 x Artichoke hearts, cooked, quartered
- 1 Tbsp. Parsley, minced
- 1 Tbsp. Garlic, finely minced
- 4 x Boat shaped puff pastry shells**, (barquettes)
- 4 Tbsp. Blue cheese, such as gorgonzola, crumbled
Directions
- * Substitute 12 ounces fresh bay scallops
- ** Or possibly round pastry shells (Sold in specialty food markets or possibly bakeries)
- Heat an oven to 350 F. Prepare the sauce. In a small, heavy bottomed saucepan, combine shallots and white wine. Bring wine to a boil and reduce till shallots are soft and the wine is almost entirely evaporated. Add in cream and boil to reduce by a quarter. Whisking off and on the heat to prevent the butter from liquefying, beat 11 1/2 Tbsp. butter into the cream and shallots mix. Strain, season to taste with salt and pepper, and keep hot in the top of a double boiler set over hot but not boiling water.
- Heat remaining 1/2 Tbsp. butter in a saute/fry pan. Add in escargots, artichoke pcs, parsley and garlic. Cook and stir over medium high heat, adding a little wine as needed to prevent burning.
- Place barquettes (shells) on a baking sheet. Fill each with the escargot mix and top with crumbled cheese. Heat in the oven till the cheese melts, 1 to 2 min.
- Make a pool with 1/4 c. sauce in the center of each of 4 plates. Pose a barquette atop the sauce in the center of each plate. Scatter any remaining escargot mix around the barquettes.
- Serve with a sauvignon blanc from California such as St. Supery.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 473 | |
| Calories from Fat 375 | 79% |
| Total Fat 42.72g | 53% |
| Saturated Fat 26.96g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 162mg | 7% |
| Potassium 290mg | 8% |
| Total Carbs 10.62g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 1.05g | 1% |
| Protein 4.34g | 7% |
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