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here are the 2 recipes I use:
Coquilles St Jacques
3 T. butter
2 pints scallops
salt and fresh ground pepper to taste
2 T. finely chopped scallops
2 c. quartered or sliced fresh mushrooms
¼ c. dry white wine
1 c. heavy cream
1 T. finely chopped fresh parsley
Heat 2 T. of butter in one large or 2 medium skillets. Take care that the scallops when added will not be crowded. If they are to close together they will not sear propererly and their juices will flow.
When butter is quite hot and before it browns, add the scallops. Cook over high heat, shaking the skillet and stirring. Season with salt and pepper. Cook about 1 to 2 minutes, until lightly golden all over, less cooking is better.
Using a slotted sppon, remove scallops and keep warm.
Add shallots to the skillet and cook briefly. Add the mushrooms and cook, stirring often, about 1 minute. Add the wine and reduce by half.
Add the cream and salt and pepper to taste. Cook down over high heat about 3 minutes. Add the scallops, swirl in the remaining butter. Sprinkle with parsley and serve.
Recipe 2
Salt, pepper
1 pound sea scallops
flour
4 T. butter
1 T. fresh lemon juice
¼ white vermouth
¾ cup cream fraiche or heavy cream
Salt and pepper the scallops and roll in flour, shake lightly to remove excess.
Heat butter in a large frying pan. When very hot add scallops and cook over moderate heat 4 to 6 minutes. Shake the pan frequently and turn the scallops over halfway through the cooking time.
Pour the lemon juice over the scallops, stir in the vermouth, then pour in the cream, stirring to scrape any juices from the bottom of the pan into the sauce. Bring the cream just to a boil, add a little salt and pepper and serve.
Coquilles St Jacques
3 T. butter
2 pints scallops
salt and fresh ground pepper to taste
2 T. finely chopped scallops
2 c. quartered or sliced fresh mushrooms
¼ c. dry white wine
1 c. heavy cream
1 T. finely chopped fresh parsley
Heat 2 T. of butter in one large or 2 medium skillets. Take care that the scallops when added will not be crowded. If they are to close together they will not sear propererly and their juices will flow.
When butter is quite hot and before it browns, add the scallops. Cook over high heat, shaking the skillet and stirring. Season with salt and pepper. Cook about 1 to 2 minutes, until lightly golden all over, less cooking is better.
Using a slotted sppon, remove scallops and keep warm.
Add shallots to the skillet and cook briefly. Add the mushrooms and cook, stirring often, about 1 minute. Add the wine and reduce by half.
Add the cream and salt and pepper to taste. Cook down over high heat about 3 minutes. Add the scallops, swirl in the remaining butter. Sprinkle with parsley and serve.
Recipe 2
Salt, pepper
1 pound sea scallops
flour
4 T. butter
1 T. fresh lemon juice
¼ white vermouth
¾ cup cream fraiche or heavy cream
Salt and pepper the scallops and roll in flour, shake lightly to remove excess.
Heat butter in a large frying pan. When very hot add scallops and cook over moderate heat 4 to 6 minutes. Shake the pan frequently and turn the scallops over halfway through the cooking time.
Pour the lemon juice over the scallops, stir in the vermouth, then pour in the cream, stirring to scrape any juices from the bottom of the pan into the sauce. Bring the cream just to a boil, add a little salt and pepper and serve.
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