Coquilles St. Jacques

Coquilles St. Jacques
4 servings

If you can’t find scallops in their shells, you can buy shelled sea scallops. Broil them in an ovenproof dish with the sauce drizzled over the top. Yield is 4 servings.




medium sea scallops
cup dry vermouth

Beurre Blanc

1 ½
Tbsp minced shallot
1 ½
Tbsp white wine vinegar
1 ½
Tbsp dry white wine
cup cold unsalted butter, cut into tablespoon-sized pieces
tsp finely chopped fresh tarragon
coarse salt, freshly ground black pepper
tsp finely chopped parsley
tsp finely chopped chives
tsp breadcrumbs


Step 1

Remove tough muscle from sides if necessary. Marinate scallops in vermouth for 15 minutes.

Step 2

Cut 1/2 cup of cold butter into tablespoon-sized pieces.

Step 3

Remove from heat.

Step 4

Simmer shallot in vinegar and wine on medium-high heat in a small, heavy saucepan until liquid is reduced to about 1 tbsp.

Step 5

Reduce heat to low and cook, whisking in 7 tbsp. butter, 1/3 at a time, adding each new piece just before previous one has melted completely and occasionally lifting pan from heat to cool mixture. (Sauce should be the consistency of a thin hollandaise.) This process should take about 2 to 3 minutes.

Step 6

Remove from heat and whisk in tarragon and salt and pepper to taste.

Step 7

Keep warm off heat, covered.

Step 8

Preheat broiler.

Step 9

Drain scallops and pat dry between paper towels.

Step 10

Season scallops with salt and pepper.

Step 11

Heat the remaining 1 tbsp. butter in a nonstick saucepan over medium heat.

Step 12

Sear the scallops for 1 minute per side.

Step 13

Put one scallop in each shell and spoon some sauce over top.

Step 14

Mix the parsley, chives and breadcrumbs together in a small bowl. Sprinkle over the scallops.

Step 15

Broil until golden and sauce is bubbly, about 1 to 2 minutes.

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