Coquilles Saint-Jacques
cooking.nytimes.com
Claimed by Pierre Franey
Serves 4 · 2 of 6 items checked · 4 aisles
Produce
- Checked by Pierre Franey
- Checked by Pierre Franey
Recipe by Pierre Franey
Scallops poached in white wine and baked in their shells under a mushroom and cream sauce.
Franey made the classic scallop dish quickly enough for a weeknight but elegant enough for company. The scallops are poached gently, the sauce built from the wine and mushrooms, and everything glazed under the broiler.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Pierre Franey
Serves 4 · 2 of 6 items checked · 4 aisles
Poach the scallops in the wine with the chopped shallots for three or four minutes, then lift them out and set them aside. Reserve the liquid.
Sauté the sliced mushrooms in butter until their liquid has evaporated.
Reduce the poaching liquid, add the cream, and simmer until slightly thickened. Return the mushrooms and scallops and season.
Spoon the mixture into scallop shells or ramekins, dust with crumbs, and broil until bubbling and golden. Serve immediately.
Adapted from The 60-Minute Gourmet. View a published recipe at NYT Cooking (opens in a new tab)
Olney's table in Provence · Provence, France