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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Scallops – Coquilles St. Jacques Recipe

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This recipe for Scallops – Coquilles St. Jacques is from The Sutch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
1/4 c. white wine
6 large sea scallops
2 T. white vinegar
Salt, ground black pepper
1/4 c. heavy whipping cream (40%)
2 T. minced shallots
2 T. unsalted butter
1 1/2 tsp. chopped parsley
3 mushrooms
Directions:
Directions:
Heat oil in small sauté pan over medium-high heat.
Season scallops w/ salt and pepper and place in pan.
Cook on one side about 8 minutes until golden.
Turn scallops, add shallots and mushrooms, thinly sliced, cook about 2 minutes on other side.
Add wine and vinegar, scraping bottom of pan with a wooden spoon to release the browned bits.
Continue cooking until liquid is reduced by half, about 4 minutes.
Remove scallops to serving dish, keep warm.
Add cream, cook until reduced by half.
Add butter and parsley to pan, whisk until butter is melted.
Spoon sauce over scallops and serve.
Number Of Servings:
Number Of Servings:
2 (or 1 entree)
Personal Notes:
Personal Notes:
Adapted from former Chez Leon restaurant
Serves 2, but can be doubled for an entree for 2-3 people.

 

 

 

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