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Coquilles Saint Jacques Nouvelle

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  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

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

Side Dish

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1805 Calories from Fat 1080

% Daily Value*

Total Fat 121 g186.1%

Saturated Fat 76.7 g383.5%

Trans Fat 0 g

Cholesterol 577.9 mg192.6%

Sodium 1319.6 mg55%

Total Carbohydrates 49 g16.4%

Dietary Fiber 5.8 g23.1%

Sugars 18.8 g

Protein 89 g177.9%

Vitamin A 298.6% Vitamin C 129.4%

Calcium 43.6% Iron 43.6%

*Based on a 2000 Calorie diet

Coquilles Saint Jacques Nouvelle Recipe