Cooking Index - Cooking Recipes & IdeasCoquilles St. Jacques Au Gingembre (Scallops With Ginger) Recipe - Cooking Index

Coquilles St. Jacques Au Gingembre (Scallops With Ginger)

Courses: Main Course
Serves: 2 people

Recipe Ingredients

6 oz 170gPuff pastry
1   Egg - lightly beaten
1/2 cup 118mlSauternes
1   Shallot - minced
1 1/2 teaspoons 7.5mlMinced fresh ginger
10 oz 284gBay scallops - or- sea scallops, ha
  (horizontally)
3 tablespoons 45mlWhipping cream
3/4 cup 148g / 5.2ozUnsalted butter; chilled - cut into small piece
  Salt
  Freshly ground pepper
2 teaspoons 10mlFresh lemon juice - or to taste
2   Green onions - sliced -or-
1   -leek - in 1/4" thick (small) slices

Recipe Instructions

Preheat oven to 450F Roll out puff pastry into 10-inch circle 1/4 inch thick. Place on baking sheet and cut out 8-inch circle from center, discarding excess pastry. Brush with egg. Cut concentric circle 1 inch from edge and halfway through pastry. Chill pastry 10 minutes.

Bake 15 minutes, reduce heat to 350F and continue to bake until pastry is golden brown, about 15 to 20 minutes. Return oven temperature to 450F Carefully lift off pastry cover formed by concentric circle and gently remove moist dough inside shell.

Combine wine, shallot and ginger in medium saucepan and bring to boil over medium heat. Add scallops and cream and cook 1 to 2 minutes. Remove scallops using slotted spoon. Increase heat to medium-high and cook liquid until reduced to 2 tablespoons, adding any juices drained from scallops.

Whisk in all but 1 teaspoon butter 1 piece at a time. Season with salt and pepper. Add lemon juice. Set sauce aside. Melt remaining 1 teaspoon butter in small skillet over high heat. Add green onion and cook 30 seconds. Set aside. Stir scallops into sauce and heat through.

Reheat pastry shell and lid in oven for 2 minutes. To serve, place pastry shell on heated platter and fill with scallop mixture. Sprinkle with green onion and top with pastry lid.

Source:
The Orange Bowl Cookbook, 83

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