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Coquilles St. Jacques Au Gingembre (Scallops with Ginger)















Trans-fat Free


6 ounces puff pastry
1 each eggs
lightly beaten
½ cup sauterne
1 each shallots
1 ½ teaspoons ginger
minced fresh
10 ounces bay scallops
3 tablespoons heavy whipping cream
¾ cup butter
, chilled,, cut into small pieces
1 x salt
1 x black pepper
freshly ground
2 teaspoons lemon juice
2 each scallions, spring or green onions


Preheat oven to 450 F.

Roll out puff pastry into 10-inch circle ¼ inch thick.

Place on baking sheet and cut out 8-inch circle from center, discarding excess pastry.

Brush with egg. Cut concentric circle 1 inch from edge and halfway through pastry.

Chill pastry 10 minutes.

Bake 15 minutes, reduce heat to 350℉ (180℃) and continue to bake until pastry is golden brown, about 15 to 20 minutes.

Return oven temperature to 450 F.

Carefully lift off pastry cover formed by concentric circle and gently remove moist dough inside shell.

Combine wine, shallot and ginger in medium saucepan and bring to boil over medium heat.

Add scallops and cream and cook 1 to 2 minutes.

Remove scallops using slotted spoon.

Increase heat to medium-high and cook liquid until reduced to 2 tablespoons, adding any juices drained from scallops.

Whisk in all but 1 teaspoon butter 1 piece at a time.

Season with salt and pepper.

Add lemon juice. Set sauce aside.

Melt remaining 1 teaspoon butter in small skillet over high heat.

Add green onion and cook 30 seconds.

Set aside.

Stir scallops into sauce and heat through.

Reheat pastry shell and lid in oven for 2 minutes.

To serve, place pastry shell on heated platter and fill with scallop mixture.

Sprinkle with green onion and top with pastry lid.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 67376% of calories from fat
 % Daily Value *
Total Fat 57g 87%
Saturated Fat 27g 135%
Trans Fat 0g
Cholesterol 190mg 63%
Sodium 558mg 23%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 43g
Vitamin A 29% Vitamin C 5%
Calcium 11% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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