Recipe

Sea Scallops Coquille St. Jacques Recipe

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Ingredients

1 tbsp butter, melted
1/2 c dry white wine
1 c half-and-half
1/4 c freshly grated Parmesan cheese
2 garlic cloves, sliced
Cooking spray
3 tbsps butter
Dash of ground red pepper
2 celery ribs, sliced
1/4 c minced fresh parsley
1/8 tsp saffron threads
1/2 tsp freshly ground black pepper
1/2 c butter, melted
1 lb sliced fresh mushrooms
20 sea scallops, cut into 1/2-inch pieces
1 c Japanese breadcrumbs (Panko)
1 onion, sliced
5 tbsps all-purpose flour
12 scallop shells
1 tsp salt
Paprika

Directions

Step #1 Melt 3 tbsps butter in a heavy saucepan over low heat/flame; whisk in flour until smooth.
Step #2 Cook 1 min, whisking constantly.
Step #3 Gradually whisk in half-and-half; cook over med-heat/flame, whisking constantly, until mixture is slightly thickened.
Step #4 Remove from heat, & set aside.
Step #5 Sauté onion & celery in 1/2 c melted butter In a large-ish skillet over med-heat/flame.
Step #6 Add mushrooms; sauté 5 mins.
Step #7 Add garlic; sauté 30 seconds.
Step #8 Add scallops; sauté 1 min.
Step #9 Stir in wine & white sauce; cook, stirring constantly, 2 to 3 mins or until thickened & bubbly.
Step #10 Stir in salt & next 3 ingredients.
Step #11 Stir in cheese & parsley.
Step #12 Coat 12 scallop shells with cooking spray, & place on a large baking sheet.
Step #13 Combine breadcrumbs & 1 tbsp melted butter; toss well.
Step #14 Spoon scallop mixture into prepared shells; sprinkle with breadcrumb mixture & paprika.
Step #15 Bake at 375º for 15 mins or until bubbly & golden.
Step #16 Let stand 5 mins.
Step #17 Tip: To keep scallop shells from tipping over on baking sheet, sprinkle sheet generously with rock salt, & nestle shells in salt.
Step #18 Wine note: "Let your imagination run.
Step #19 Try a big Chardonnay from a New World country.
Step #20 I suggest Leeuwin Estate ($65) from Margaret River, Western Australia, or Lanzerac ($22) from Stellenbosch, South Africa.
Step #21 "--Franklin Ferguson, wine director & bar manager, Citrine restaurant, Los Angeles, CA.
Enjoy the Sea Scallops Coquille St. Jacques recipe