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Scallop Recipes From the Venus de Milo Restaurant

Coquilles St. Jacques

Scallops Bordelaise

Scallops Scampi

 

Coquilles St. Jacques

Note: Coquilles St. Jacques, one of the better known French classics, is a dish of creamed scallops and mushrooms in a Swiss Cheese and wine Mornay Sauce.  It is best to use sea scallops in creamed dishes because the smaller bay scallops have a much higher water content which will drastically change the consistency and flavor of the sauce. Most bay scallops are sweet but very mild in scallop flavor. This recipe calls for Swiss Cheese which is a sharp contrast to the mildness of a bay scallop. A good Coquilles St. Jacques needs a strong scallop flavor to balance both the flavor of the Swiss Cheese as well as the bouquet of the Chardonnay. Also keep in mind that there is no substitute for imported Swiss Cheese. Domestic Swiss Cheese is often rushed through processing and retains none of the character of the European Swiss Cheeses. If the scallops you are using are exceptionally large, cut them in half being sure to slice them against the grain to prevent shredding. Traditionally this entree would be served in a large scallop shell. It may be possible to obtain scallop shells at the local restaurant supply house but it is really not necessary to go to such ends. A small 5 inch pie plate will suffice in lieu of a scallop shells.  This is a classical recipe that dose not try to overkill the senses with a multitude of spices. This recipe takes advantage of the natural flavors and the subtle blend of the ingredients. To save time try to prepare the Duchess Potatoes ahead of time. 

Preparation Time: Approx. 30 minutes
Yield: 2 servings

Ingredients:
2 tablespoons oil
2 tablespoon flour

½ cup fresh sliced mushrooms
1 lbs. sea scallops
¼ cup butter
¼ cup mild chicken stock
¼ cup Chardonnay
salt and black pepper to taste
1 tbs. fresh chopped parsley
4 slices imported Swiss Cheese
1 cup mashed potato
pinch of nutmeg
1 teaspoon grated Romano Cheese

Method:
Prepare as you normally would, enough mashed potato to yield 1 cup (About 2 cups peeled and diced potatoes). Add the grated cheese to the mashed potato along with a pinch of nutmeg. Using a pastry bag make an ornamental border round the edges of 2 small shallow  baking dishes. 

In a medium sauté pan over a low fire heat the oil and sauté the mushrooms lightly (about ¾ cooked), remove from the pan and place aside. Add the butter to the same pan and sauté the scallops  until the they are firm to touch and lose their translucent appearance. Add the chicken stock, the wine, and the chopped parsley and return to a simmer. Return the mushrooms to the pan along with 2 slices of Swiss cheese, salt and pepper and simmer until the cheese melts. 

Spoon the scallops and sauce into the baking dishes, place 1 slice of Swiss Cheese over each casserole and place under the  broiler until the casseroles are golden brown. Serve at once.

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Scallops A La Bordelaise

Note: Bordelaise style in no way refers to the classic French Bordelaise Sauce which is a fortified Espagnole most commonly used for grilled meats and game. In the case of seafood, A La Bordelaise refers to a sauce composed of white wine, garlic, shallot, and green onion or scallion. This recipe will be served over pasta so a creamy wine and herb sauce will be created with the addition of some heavy cream and some extra butter. 

Preparation Time: Approx. 20 minutes
Yield: 2 servings

Ingredients:
1 lbs. sea scallops
2 tablespoons olive oil 
6 tablespoons butter
2 tbs. chopped shallots
1 tablespoon chopped garlic
4 tablespoons chopped scallions
½ cup Chardonnay
2 tbs. fresh chopped parsley
¼ cup heavy cream
pinch crushed red pepper
salt and black pepper to taste
1 lbs. cooked pasta

Method:
In a medium sauté pan over a low fire heat ½ the butter and the olive oil and sauté the garlic, shallots, and the scallops until the scallops are firm to touch and lose their translucent appearance. Add the white wine, the scallions, and the chopped parsley and return to a simmer. Add the heavy cream, and a pinch of crushed red pepper and return to a simmer. Reduce heat, add the remaining butter and check the seasoning for salt and pepper. Simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley and a lemon wedge.

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Scallops Scampi

Preparation Time: Approx. 20 minutes
Yield: 2 servings

Ingredients:
1 lbs. sea scallops
½ cup butter
1 tbs. chopped garlic
1 tsp. fresh lemon juice
¼ clam juice
¼ cup heavy cream
salt and black pepper to taste
2 tbs. fresh chopped parsley

1 lbs. cooked pasta

Method:
In a medium sauté pan over a low fire melt the ¼ cup of butter and sauté the garlic and the scallops  until the scallops are firm to touch and lose their translucent appearance. Add the lemon juice, the chopped parsley, and the clam juice and return to a simmer. Add the heavy cream and return to a simmer. Reduce heat, add the remaining butter and check the seasoning for salt and pepper. Simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley and a lemon wedge.

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