COQUILLE ST. JACQUES
This is one of those dishes that is very simple to make and so indulgently delicious. This recipe is easy to size up or down, so it is perfect for 2 (you and your sweetheart:)) or a dinner party. Serve with a nice spinach salad, fresh French bread and sweet cream butter, and a good Chardonnay. To make it an absolutely memorable meal, try my decadent chocolate bread pudding (Recipe#149885) for dessert. Bon Appetit!
Provided by Alan in SW Florida
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Marinate the scallops in a 1/4 cup of the dry vermouth. Set the scallops aside while you prepare the puff pastry shells, about 20 minutes. Bake the pastry shells according to the package directions. Set the pastry shells aside and keep warm.
- Add the butter and olive oil together in a large skillet over medium-high heat. Remove the scallops from the vermouth marinade and gently add to the pan. Leave them undisturbed until they are lightly browned on the underside. Turn the scallops and repeat. (Do NOT overcook the scallops or they will become rubbery. Think in terms of heating them, rather than cooking them.) Remove the scallops from the pan and set aside on a plate.
- Add the garlic to the pan and cook for about 30 seconds (do NOT burn the garlic or it will ruin the dish.) Remove the pan from the stove and add the remaining 3/4 cup of dry vermouth. Return the pan to the stove and let it flame. Let the flame burn until nearly extinquished. Add the cream and cook until it is almost reduced by one half. Stir in the cheese, salt and pepper, to taste, and add the scallops to warm, about a minute or so.
- Pour into the warm puff pastry shells and garnish with chopped scallions.
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M H Jibon
[email protected]This was the best scallop dish I've ever had. The scallops were cooked perfectly and the sauce was divine. I will definitely be making this recipe again.
Ian Byrne
[email protected]This recipe was a bit too rich for my taste. I think I'll try a different recipe next time.
shannon brown
[email protected]I love this recipe! The scallops are always cooked perfectly and the sauce is so flavorful. I've made it several times and it's always a hit.
Tamang Dipak
[email protected]This is my go-to recipe for scallops. It's always a crowd-pleaser.
Andrew Zonca
[email protected]I've never made scallops before, but this recipe made it easy. The scallops were cooked perfectly and the sauce was delicious. I served it with rice and it was a hit with my family.
Riglene Cristina
[email protected]This recipe was a bit bland for my taste. I added some extra garlic and herbs to the sauce and it was much better.
Siddiq Bin Akber
[email protected]I made this recipe for a dinner party and it was a huge success. The scallops were cooked to perfection and the sauce was rich and flavorful. My guests raved about it.
Jessica Gaspar
[email protected]I followed the recipe exactly and the scallops turned out tough and rubbery. I'm not sure what went wrong.
Chelak Gatbel
[email protected]This recipe was a bit more work than I expected, but it was worth it. The scallops were cooked perfectly and the sauce was divine. I served it with roasted vegetables and it was a delicious and elegant meal.
Asif Shahzad
[email protected]I've made this recipe several times and it's always a hit. The scallops are cooked perfectly and the sauce is so creamy and flavorful. I love serving it over pasta or rice.
Nolan Wilson
[email protected]This dish was easy to make and turned out great! I used frozen scallops and they still came out tender and juicy. The sauce was flavorful and creamy. I served it with rice and it was a delicious and satisfying meal.
Athande Sunday
[email protected]This recipe was absolutely divine! The scallops were cooked perfectly and the sauce was rich and flavorful. I served it over angel hair pasta and it was a hit with my family. I will definitely be making this dish again.