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Coquille St.Jacques Savoie















Trans-fat Free, Low Carb


1 cup white wine
1 each onions
stuck with a clove
1 large bouquet garni
6 each peppercorns
½ teaspoon salt
1 ½ pounds bay scallops
1 tablespoon dijon mustard
½ teaspoon prepared mustard
dry english
1 teaspoon tomato paste
½ each lemon
juice of
4 each egg yolks
10 tablespoons butter, unsalted
1 x salt
1 x white pepper
freshly ground
1 tablespoon parsley leaves
finely chopped
2 teaspoons capers
well drained
1 tablespoon chives
finely chopped
2 each lemons


  • 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


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 31360% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 747mg 31%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 55g
Vitamin A 16% Vitamin C 32%
Calcium 15% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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