Рецепт Coquilles Saint-Jacques; Happy New Year's Eve!
It's going to be another quiet New Year's Eve for us.
It's simple enough....
We like champagne and wine with dinner.
One can't drive after champagne and wine.
So we either find a 'restaurant with rooms' or stay in front of our own fire for the evening.
When we lived in the US we always found a little hotel (with a good restaurant, of course) for the night. We spent many lovely New Year's Eves, with the same good friends who were of a similar bent.
Brunch the next morning for the four of us signaled the official end to the holiday season.
I have to admit I rather enjoy the quiet. It's still a special night, but it's reflective rather then boisterous.
And I feel no guilt at all about having something properly decadent!
If you are getting scallops in their shells, the shells make a lovely presentation.
I love scallops but do not like the coral. Remove it or not as suits you. Be careful not to overcook the scallops.
I did lighten this up - just a little....
Coquilles Saint-Jacques
- 12oz (350gr) sea scallops
- 2/3 cup (5oz, 150ml) white wine
- 2/3 cup (5oz, 150ml) chicken stock
- 1 bay leaf
- 3oz (90gr) mushrooms
- 2 shallots
- 2 tbs butter
- 1 tbs flour
- 1/3 cup (3oz, 90ml) crème fraiche, cream, or Greek yogurt
- 1/2 cup (2oz, 60ml) shredded Gruyère cheese
- 1/4 cup bread crumbs
Bring white wine, chicken stock and bay leaf to boil in large skillet. Add scallops and cook until just opaque, about 5 minutes. Remove and put into two individual baking dishes (scallop shells?) or 1 larger baking dish. Boil cooking liquid until reduced by half. Remove bay leaf.
Mince shallot and slice mushrooms. Melt 1 tbs butter in medium skillet over medium heat. Add shallots and sauté 5 minutes. Add mushrooms and sauté until golden, about 8 minutes more. Add shallots and mushrooms to scallops, dividing evenly.
Melt remaining 1 tbs butter in saucepan. When hot add flour and cook, stirring, for 1 minute. Reduce heat to low and slowly add in reduced cooking liquid, stirring constantly until thickened. Add crème fraiche and heat through. Pour sauce over scallop/mushrooms in baking dish(es). Sprinkle with bread crumbs and cheese. Bake in 375F (190C) oven for 15 minutes, until hot and bubbly. Serve.
Happy New Year's Eve Everyone!
Be safe....