I have served this first course at many winter dinner parties when fresh seafood is most plentiful. I serve the seafood mixture in natural scallop shells for a pretty presentation. —Sue A. Jurack
- 1-1/2 pounds sea scallops, rinsed and patted dry
- 3 shallots, finely chopped
- 3 tablespoons butter
- 2 cups dry white wine
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup heavy whipping cream
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 to 2 teaspoons lemon juice
- 1 tablespoon minced fresh parsley
- Cut shallots into three horizontal slices. In a large skillet, cook shallots in butter over low heat for 2-3 minutes or just until softened. Add the scallops, wine, salt and pepper. Bring just to a boil and poach for 1-2 minutes over low heat. Using a slotted spoon, remove scallops and drain on paper towels.
- Boil poaching liquid, uncovered, over high heat for about 10-15 minutes or until reduced to 5-6 tablespoons. Add cream; return to a boil.
- Combine cornstarch and water until smooth. Stir into sauce; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat to low; adjust seasonings if desired. Return scallops to skillet and heat through. Add lemon juice and sprinkle with parsley. Yield: 6 servings.
Originally published as Coquilles St. Jacques in Test Kitchen Favorites 2004 2005, p27
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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