Coquilles Saint Jacques Nouvelle Recipe
Ingredients
| Scallops | 1 Pound | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| 2 shallots or 1 green onion, white portion only, finely chopped | ||
| Mushrooms | 1/2 Pound, sliced | |
| 1 large bunch spinach, stems removed | ||
| Water | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper white | 1 | |
| Finely chopped parsley or chives | ||
Directions
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.
Set aside.
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.
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.
Set aside.
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.
Chef
