French · Starter

Coquilles Saint-Jacques à la Créole

Name: Coquilles Saint-Jacques à la Créole
Total time: 1 h 47 min
Yield: 8 to 10 first-course servings
Cuisine: French
Ingredients: 240 ml full-bodied dry white wine (or 180 ml dry white vermouth); 240 ml water; 1 medium onion, thinly sliced; 8 parsley stems; ¼ tsp salt; 4 black peppercorns; 1 leaf bay leaf; 4 allspice berries or cloves; ½ tsp hot pepper sauce (or a big pinch of cayenne); 2 cloves garlic, crushed; 680 g sea scallops, rinsed and cut into 1.2 cm pieces; 300 g ripe tomatoes; 20 g unsalted butter; 1 tbsp shallots or spring onions, minced; salt and pepper, to taste; 60 ml heavy cream; 4 large egg yolks; 1 tsp cornstarch; 140 g unsalted butter, melted; salt, white pepper and lemon juice, to taste; 6 slices firm white bread, crusts removed, cut into triangles; 40 g clarified butter; 1 black truffle, chopped (or parsley sprigs)

Scallops poached in a spiced white-wine court-bouillon, whose reduction becomes the base of a hollandaise-style butter sauce folded with a dry tomato fondue and garnished with butter-fried croûtons.

Yield8 to 10 first-course servings
Hands-on1 h
Total1 h 47 min
Difficulty

Ingredients

Court-bouillon and scallops

240 mlfull-bodied dry white wine (or 180 ml dry white vermouth)
240 mlwater
1medium onion, thinly sliced
8parsley stems
¼ tspsalt
4black peppercorns
1 leafbay leaf
4allspice berries or cloves
½ tsphot pepper sauce (or a big pinch of cayenne)
2 clovesgarlic, crushed
680 gsea scallops, rinsed and cut into 1.2 cm pieces

Tomato fondue

300 gripe tomatoes
20 gunsalted butter
1 tbspshallots or spring onions, minced
to tastesalt and pepper

Créole sauce

60 mlheavy cream
4large egg yolks
1 tspcornstarch
140 gunsalted butter, melted
to tastesalt, white pepper and lemon juice

Garnish

6 slicesfirm white bread, crusts removed, cut into triangles
40 gclarified butter
1black truffle, chopped (or parsley sprigs)optional

Diet

Pescatarian

Contains

Gluten
Dairy
Egg
Mollusk shellfish
Sulfites
Birds' eggs (any)
Scallop
Wheat
Corn (maize)
Grapes
Nightshades (any)
Tomato
Chili peppers
Onion family (any)
Onion
Garlic
Shallot
Parsley
Bay leaf
Black and white pepper
Allspice
Mushrooms (any)
Truffle
Yeast
Histamine (aged and fermented foods)
Chili heat (capsaicin)
Lactose
FODMAPs (any)
Alcohol

Taste

Heat
Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Herbal / fresh
Aromatic spice

Texture

Creamy

Equipment

Stovetop

Season

Winter

Occasion

Entertaining
Holiday

Effort

45–90 min active
1–3 hours total
Difficulty 4
Needs advance prep

Nutrition

Calories: moderate
Protein: moderate
Carbs: high
Fat: high
Fiber: high
Sodium: moderate

Budget

Budget: high

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Method

The method is for members

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