Coquilles Saint Jacques Nouvelle
|Dry white wine||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|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)|
|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.
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.