Coquille St.Jacques Savoie
Submitted by DawnShimmield
Bay scallops poached in white wine with a bouquet garni, then draped in a velvety Dijon mustard and butter sauce with capers. A refined French classic from the Savoie region.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThis is French seafood cooking at its most elegant, and it’s more approachable than it looks on the plate.
Bay scallops get a gentle poach in white wine scented with a homemade bouquet garni of parsley, bay leaf, celery, and thyme.
The real star is the sauce: a warm emulsion of egg yolks, Dijon and dry English mustard, a touch of tomato paste, lemon juice, and a generous amount of unsalted butter whisked together over a double boiler until thick and silky.
Capers and fresh parsley fold in at the end, adding briny pops and bright herbal notes to every spoonful.
Serve with lemon quarters and, in true regional fashion, boiled potato balls and buttered carrots alongside.
Chef Tips
- Keep the butter warm, not hot, when building the sauce. Too much heat will curdle the egg yolks
- Whisk constantly over simmering water. The sauce should thicken gradually into something resembling a hollandaise
- Drain the scallops well before adding to the sauce so excess liquid doesn’t thin it out
- This sauce waits for no one. Serve immediately once the scallops are folded in
Ingredients
Directions
- Bouquet Garni - In a piece of cheesecloth, tie the following: 3 to 4 sprigs of parsley, 1 bay leaf, ½ celery stalk with leaves, ½ teaspoon dry thyme.
Leave the string long enough to hang the garni in the pot and tie the string to the pot handle for easy removal.
In a large saucepan combine the wine, onion, Bouquet Garni and peppercorns.
Season with salt and simmer, covered, for 20 minutes.
Add the scallops. Cover the saucepan and simmer for 5 minutes. Remove the pan from the heat. Drain the scallops and keep them warm. In a bowl beat the mustards, tomato paste and lemon juice into a smooth paste. Add the egg yolks to the mustard mixture and beat until it is light and creamy. Melt the butter in the top part of the double boiler over hot water. The butter should be warm, NOT hot. Keep the water simmering and slowly whisk the yolk mixture into the melted butter. The sauce should get thick and creamy. Be sure not to let it come to a boil or the yolks will curdle. Remove the sauce from the heat. Season it with salt and pepper. Add the parsley, capers and finally the warm well-drained scallops. Serve immediately, garnished with chives and lemon quarters. Note: In certain regions of France this course is served surrounded by boiled potato balls and buttered carrots
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