Coquille St Jacques
Coquille St Jacques
In French, scallops are called coquilles Saint-Jacques. Here is a simple preparation with Vermouth that my guests always love.
Recipe provided by
Ingredients
- 12 scallops
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- 2 tablespoons of Noilly Prat (Vermouth)
- 3 tablespoons of thick crème fraiche (full fat cream)
- 2 tablespoons of butter
- 1 tablespoon of vegetable oil
- 1 tablespoon of chive
- Salt and pepper
- Yield: 4
Directions
Dry your scallops delicately on both sides with paper towels. Chop the chives. Add 1 tablespoon of light vegetable oil to a heated skillet and let it sizzle. This is the key step to getting a proper sear on the scallop. You want the golden color on the top side. The first scallop should sizzle as soon as it hits the oil. If it doesn’t, wait and let the pan continue heating before adding any more. Use a large pan to avoid overcrowding or cook in batches to make sure they are at least 1-inch apart. Sear them without moving them for about 1 minute, and then gently flip them over and cook for no more than another minute. Do not overcook the scallops – they will become chewy and lose their merroir. Remove the scallops from the pan. Next add 2 tablespoons of Vermouth, preferably Noilly Prat if you can find it. Stir the vermouth into the juices and add the chives. Finish by stirring in the crème fraiche. Place three scallops in a large scallop shell if you have them, or on the center of your plate and drizzle with the creme sauce.
