Coquille St. Jacques Recipe

  French Seafood

4 shallots, minced
2 TBS. unsalted butter
1/3 cup dry white wine
1 pound sea scallops1/4 tsp salt
1/8 tsp WHITE pepper
2 TBS flour
1/2 cup heavy cream
Parseley and lemon wedges for garnish

In a 9-inch quiche dish or shallow baking dish, place shallots and butter, cook on High in the microwave for two minutes, or until shallots are soft. Add scallops and toss with butter to coat. Add wine, salt and pepper. Cover with waxed paper. Cook on MEDIUM 6 to 7 minutes, stirring once or twice and moving less cooked scallopsto the outside of the dish, until scallops are just opaque throughout. Remove with a slotted spoon and transfer to a bowl. Cover to keep warm. Dissolve flour in 3 TBS of the cream. Whisk slowly into juices in the dish, blending thoroughly. Whisk in remaining cream. Cook on HIGH 2 to 3 minutes until thickened. Add scallops and any juices that have accumulated to sauce. Divide among serving plates or scallop shells. Garnish and serve immediately. Serves 2 to 4.
This might not be as good as some methods, but it's fast, easy and still delicious.

Coquille St. Jacques

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