Coquilles St Jacques A La Provencale Recipe
Ingredients
| 6 large or 8 small scallops | ||
| Butter | 40 Gram | |
| 1 tablespoon chopped onion or shallot | ||
| Garlic | 1 Clove (5gm), crushed | |
| Flour | 2 Tablespoon, seasoned | |
| Dry white wine | 6 Tablespoon | |
| Bay leaf | 1/4 | |
| Pinch of powdered thyme | ||
Directions
Ask the fishmonger to clean the scallops and give you the deep shells for serving them in.
Melt the butter in a saucepan and over low heat fry the onion or shallot until soft but uncoloured.
Add the garlic and cook for a moment or two.
Meanwhile, separate the orange roes and cut the scallops horizontally in half.
Toss all in seasoned flour.
Put into the pan with the onions and cook gently for 5 to 6 minutes, turning now and then to cook evenly right through.
Transfer to 4 clean and warmed deep shells.
Add the wine and herbs to the pan, stir the base of the pan to scrape up all the juices, and boil rapidly until well reduced and slightly thickened.
Discard bay leaf and spoon sauce over scallops.
If liked, pipe a border of mashed potato around each.
Serve immediately.
Melt the butter in a saucepan and over low heat fry the onion or shallot until soft but uncoloured.
Add the garlic and cook for a moment or two.
Meanwhile, separate the orange roes and cut the scallops horizontally in half.
Toss all in seasoned flour.
Put into the pan with the onions and cook gently for 5 to 6 minutes, turning now and then to cook evenly right through.
Transfer to 4 clean and warmed deep shells.
Add the wine and herbs to the pan, stir the base of the pan to scrape up all the juices, and boil rapidly until well reduced and slightly thickened.
Discard bay leaf and spoon sauce over scallops.
If liked, pipe a border of mashed potato around each.
Serve immediately.
Chef
