Coquilles St. Jacques is a classic scallop dish. There are variations, but usually it involves a scallop placed on a bed of minced shallots and mushrooms served in a scallop shell and finished with some type of gratin top, either cheese or mashed potatoes.
This makes 2 servings.
Ingredients:
Long pasta, 2 servings
6 oz scallops
8 oz cremini mushrooms, thinly sliced
1 shallot, minced
2-3 cloves garlic, minced
1 Tbsp fresh thyme leaves
1/4 cup white wine
Heavy cream
Start the pasta water. After the scallops are ready, the rest of the recipe can almost be done in the time it takes to cook the pasta once the water is boiling, so long as the ingredients are all prepared.
Depending on the size of your scallops, cook whole or cut in half for bite-size pieces. Before cooking, rinse scallops in tap water then pat dry. Season on top and bottom with salt and pepper. Sear on high heat in some olive oil - just a minute or so per side is plenty. Remove to a plate.
And still on a high heat, add 1/4 cup white wine and return the scallops to the pan. Cook about 3 minutes while the wine reduces.
Add your cooked pasta and 1-2 Tbsp of heavy cream. Toss quickly and serve immediately.
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