I now find myself in charge of the first Thanksgiving for my bf's sister and husband.
My original menu was main course lobster and starter coquille st jacques for my boyfriend and I, but his sister is 2 months pregnant.
I like the idea of poaching the scallops because I bought the frozen ones as I'm not too familiar with cooking scallops and did not want to buy fresh. But now I'm not sure what to poach them in since I don't want to risk alcohol with her.
I was going to sauté shallot and mushrooms in butter, followed by white wine and then poach the scallops. Then remove them, reduce with cream. What can I substitute for the white wine? I think broth would be too strong, could I dilute it? I suppose even some water would be fine since there is cream and the whole thing will be broiled with some cheese anyway.
I thought about setting aside different sauce for her but I don't want to risk giving her the wrong one either.
I looked up other scallop gratin dishes but they did not involve poaching and I'm worried about my scallops leaking too much water if I don't poach them first.