Coquilles St Jacques A La Provencale Scallops With Garlic Food

COQUILLES SAINT-JACQUES A LA PROVENCALE

Steps:

• FOR THE SCALLOPS:.
• Wash the scallops in cold water and dry them with paper towels.
• Season scallops with salt and pepper; then dip them in flour and shake them in a sieve or colander to remove all but a light dusting of flour.
• In a 10 to 12 inch enameled or stainless-steel skillet, melt 2 tablespoons of butter with the oil over medium heat. When the foam subsides. saute the scallops in two batches so they are not crowded in the pan, shaking the skillet and stirring the scallops until they are lightly browned.
• With a slotted spoon or spatula, transfer the scallops to a heated plate that has been lined with paper towels. Place the scallops in a warmed oven.
• GARLIC BUTTER:.
• In a 6 to 8 cup saucepan, clarify 8 tablespoons of butter by melting it slowly, skimming off the foam. Spoon the clear butter on top into a 6 to 8 inch skillet and discard the milky solids at the bottom of the pan.
• Heat the butter until it sizzles, but do not let it brown. Remove it from the heat and quickly stir in the garlic.
• Sprinkle the parsley over the scallops and serve them with the lemon wedges and with the garlic butter on the side, so each person can add the butter to their taste.

COQUILLES ST JACQUES A LA PROVENCALE - SCALLOPS WITH GARLIC

Steps:

• Wash and dry the scallops and separate the coral from the white flesh.
• Peel and smash the garlic.
• Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
• Season to taste.
• Place on paper towel and keep hot between two plates over a pan of hot water.
• Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side.
• Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates).
• Serve immediately with a dry rose wine.

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)

Steps:

• Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

COQUILLES ST.-JACQUES PORTUGAISE (SCALLOPS WITH PEPPERS AND CAPERS)

Steps:

• Preheat the broiler to high.
• Sprinkle the scallops with salt and pepper.
• Heat the oil in a large, heavy skillet and add the scallops. Cook over very high heat, stirring, about 2 minutes. Transfer the scallops to a baking dish that will hold the scallops compactly in one layer. Set aside briefly.
• To the skillet add two tablespoons of the butter. When it is melted and hot, add the chopped red and green peppers and the garlic. Cook, stirring, until wilted, about 1 minute.
• Add the capers. Stir. Add the bread crumbs and wine. Heat thoroughly. Spoon the mixture over the scallops.
• Dot the top with the remaining two tablespoons butter and place under the broiler. Let cook about 4 minutes.

DELICIOUS. COQUILLES ST JACQUES

Steps:

• Trim scallops of any hard muscle or membrane, toss with enough olive oil to just coat.
• Heat a large, heavy-based fry pan over high heat. Season the scallops with a little sea salt then sear quickly on each side for 10 seconds, or until just colored. Remove from pan & place 4 into small serving dishes.
• Reduce heat to medium. Add half the butter to the pan. When melted cook shallot, mushrooms and garlic for 6 - 8 minutes. Remove and set aside.
• Add remaining butter to pan, melt, then sprinkle over flour and stir until smooth. Whisk in the wine, cook for 1 minute.
• Whisk in the stock, then cream, until smooth.
• Add bay leaf and lemon juice, stirring until sauce boils and thickens.
• Add shallot and mushroom mixture, with the egg yolk, parsley (or chervil) and 2 tablespoons gruyere and stir to combine.
• Remove from heat, season with salt & white pepper.
• Preheat grill (broiler) to medium-high.
• remove bay leaf from sauce, then spoon sauce evenly over the scallops.
• Combine the crumbs with the remaining cheese and evenly divide over the top of the scallops and sauce.
• Grill for about 5 minutes or until golden on top and heated through.

COQUILLES ST. JACQUES

Steps:

• If using large scallops, cut into 3 or 4 pieces.
• In med. saucepan, cook and stir onion in butter until tender.
• Add scallops, lemon juice, salt, marjoram leaves, paprika, and wine; simmer uncovered 10 minutes.
• Add mushrooms; simmer 2 minutes longer.
• Drain liquid from scallop mixture; set aside.
• Melt 1/3 cup butter in medium saucepan over low heat.
• Stir in flour.
• Cook over low heat until mixture is smooth and bubbly.
• Remove from heat; Stir in reserved liquid and cream.
• Heat to boiling, stirring constantly.
• Boil and stir for 1 minute, then add parsley.
• Reserve 1/2 cup sauce; Add the rest to the scallop and mushroom mixture.
• Heat through, stirring often.
• Spoon scallop mixture into six individual baking dishes; spread each with 1 tbs.
• reserved sauce.
• Melt 1 tbs. butter in small skillet; add bread crumbs, stirring until brown.
• Place baking dishes on baking sheet.
• Set oven to"broil"; broil dishes 6 inches from heat 5 to 8 minutes or until bubbly and brown.
• Sprinkle crumbs over the tops and serve.

COQUILLE ST. JACQUES (SCALLOPS)

Steps:

• Place scallops in saucepan with wine or vermouth, mushrooms, seasonings & herbs.
• Add water, if necessary, to almost cover ingredients.
• Bring to simmer & then cover pan & simmer slowly for 5 minutes.
• Remove scallops & mushrooms & place into a bowl.
• Rapidly boil down the cooking liquid until reduced to the amount of 1 cup.
• Melt 3 tbsp of butter in a new pan& stir in the flour until smooth.
• Cook slowly for 2 minutes without browning.
• Remove from heat & beat in the scallop cooking liquid.
• Stir with whip over medium heat until sauce thickens.
• Thin out with milk.
• Blend egg yolks in a bowl with half of the heavy cream.
• Beat in the hot sauce driblets.
• Return to the pan & stir over medium heat until sauce comes to a slight boil.
• Thin out, as necessary, with more cream or milk.
• Carefully correct seasoning & add lemon juice & sugar if needed.
• Fold 2/3 of sauce into the scallops & mushrooms & spoon into lightly buttered large shells or individual ramekins (round baking bowls).
• Spoon on the remaining sauce & sprinkle with the cheese.
• Top with bread crumbs & place little dabs of butter on top.
• Then sprinkle with paprika.
• Place into broiler until lightly browned & serve with crusty bread if desired.