Tuesday, December 14, 2010

Coquilles Saint-Jacques

Oh, hey, I said I'd post the coquilles saint-jacques recipe, and I totally forgot.  Here it is, loosely interpreted from The New Legal Sea Foods Cookbook.  (As in, this is what I did, but I make no claims that it will turn out like it's traditionally served, because I have never actually eaten this dish prepared by anyone but me.)

3 tablespoons of butter, divided
1/2 cup finely chopped sweet onion
1/3 cup seeded, diced tomato
2 pounds sea scallops, halved
1/2 cup dry white wine
2 tablespoons flour
about a cup of cream or half&half
1/4 cup grated parm
salt & fresh ground pepper
cayenne pepper
1 tablespoon chopped fresh parsley

  • Cook the onions in 1 tablespoon of butter.  Stir in the tomatoes and cook for a few more minutes. 
  • Add the scallops and the wine.  Cover the pan, lower the heat, and simmer for about 2 minutes.  Remove from heat.
  • In another pan, heat 2 tablespoons of the butter, and stir in the flour, cooking over low for about 2 minutes. Whisk in the cream or half&half  and cook over medium low until the sauce is thick.  
  • Stir the cream mixture into the scallops mixture and add half of the parm, salt, pepper, and cayenne to taste.  
  • I cooked this in my big Le Creuset dutch oven, so instead of pouring the mixture into a buttered baking dish like the original recipe says, I just sprinkled the remaining cheese over top, chucked the whole thing in the oven for about ten minutes and served it in bowls with the parsley and some super crusty bread

By the way, this seemed pretty easy to me, but it sounds all french and exciting.  It's totally worth a try for having people over for dinner.  


Nancy Sue said...

Can't wait to try this recipe! Love Legal Seafood as they handle food allergies and Celiacs (like me) extraordinarily well! This one is easily adaptable as it calls for such a small amount of flour to be substituted. Thank you! This is better than the giveaway day!
nsue21702 at gmail dot com

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