You are here

Coquilles Saint Jacques Nouvelle

admin's picture
Ingredients
  Scallops 1 Pound
  Dry white wine 1⁄2 Cup (8 tbs)
  Whipping cream 1 Cup (16 tbs)
  Butter 3 Tablespoon
  Shallots/1 green onion, white portion only, finely chopped 2
  Mushrooms 1⁄2 Pound, sliced
  Spinach 1 1⁄4 Bunch (125 gm), stems removed (Or 1 Large Bunch)
  Water 1⁄4 Cup (4 tbs)
  Salt To Taste
  White pepper To Taste
  Chopped parsley/Chives 1 Tablespoon
Directions

If using large sea scallops, cut into halves or thirds; leave bay scallops whole.
In a medium saucepan, heat wine to simmering.
Add scallops; simmer 1 minute or until scallops become firm and opaque.
Use a slotted spoon to remove cooked scallops from pan; set aside.
Cook wine over medium-high heat until reduced to 2 tablespoons.
Stir in cream.
Stirring occasionally, cook until sauce is reduced to about 3/4 cup; set aside.
Melt 2 tablespoons butter in a large skillet.
Add shallots or green onion and mushrooms; saute 5 to 6 minutes.
Set aside.
Stack 10 to 12 spinach leaves on top of one another; roll lengthwise, jelly-roll fashion.
Cut crosswise into 1/2-inch slices.
Repeat with remaining leaves.
In a large skillet, bring remaining 1 tablespoon butter and water to a simmer.
Add spinach; cook 30 seconds or until spinach is tender.
Drain; season with salt and white pepper to taste.
Spoon evenly onto individual serving plates or scallop shells.
Reheat cream sauce; add cooked scallops and sauteed mixture; stirring occasionally, heat through.
Spoon hot scallop mixture onto cooked spinach.
Garnish with parsley or chives.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Fish

Rate It

Your rating: None
4.046875
Average: 4 (16 votes)