Happy Valentines Valentines Day – Coquille St. Jacques Part 3, The Entree and Wine
I don’t know what made me think of this dish, it was one of my favorites years ago. It’s been a very long time since I have had it and have never made it myself. After searching the internet to find recipes, I decided to make this one from Epicurious, actually I combined several different techniques when I made it. This dish is really very simple to make and is an elegant and delicious meal. It is a scallop gratin, and was very popular in the 1950’s but had fallen from popularity and has been replaced by lighter fare. It is often served in the shell of the scallop but if you don’t happen to have the shells a gratin dish works just as well. I serve with a crisp salad of belgian endive, microgreens, mandarin orange segements and toasted pecans.The wine I chose is a 2011 Pouilly Fuisse, fresh and assertive and bold enough to pair nicely with a rich cream sauce. It’s a lovely dinner for two and no one has to know how simple it is to make.
Mandarin Orange segments
pecans toasted and chopped
Good Olive Oil
Squeeze of fresh Orange Juice
Drizzle of honey
Herbes de provence
sea salt and pepper
Coquille St. Jacque -Loosely Adapted From Epicurious
1 cup white wine
1 large shallot chopped
Bouquet Garni (I used parsley, thyme, bay leaf, tarragon)
Pinch of herbes de provence (Optional)
1 lb fresh dry scallops
8 oz mushrooms
4 tbs butter divided
2 tbs flour
1/2 cup heavy cream
salt and pepper to taste
grated gruyere cheese
1. Saute the shallot in 2 tbs butter, when translucent add the mushroom and continue to saute until soft. Pour in the wine and add the bouquet garni, optional herbes de provence and simmer on medium heat until liquid is reduced by about half.
2. Add the scallops and simmer for 2-4 minutes, careful not to over cook, remove with slotted spoon and set aside. Remove the bouquet garni.
3. Add the remaining 2 tbs of butter to the liquid and whisk in the flour, cook until thichened, pour in the cream and continue cooking until it’s thickened to the consistency of heavy cream . Remove from heat and add the scallops.
4. Fill 6 scallop shells or shallow 6-inch ramekins almost to the top with the scallop mixture. Dust the top lightly with bread crumbs and sprinkle with the grated cheese. (If you’re not ready to serve the scallops, cover them with plastic wrap and refrigerate.
5. Preheat the broiler. Broil the gratin until the mixture bubbles and the cheese melts and turns golden brown.