Ingredients
6 oz puff pastry
1 egg, lightly beaten
1/2 cup sauternes
1 shallot, minced
1 1/2 tsp minced fresh ginger
10 oz bay scallops or- sea scallops, halv, ed (horizo
3 tbsp whipping cream
3/4 cup unsalted butter, chilled, cut into small
1 salt
1 freshly ground pepper
2 tsp fresh lemon juice or to taste
2 green onions, sliced -or- leek, in 1/4
Directions
Preheat oven to 450 F. Roll out puff pastry into 10-inch circle 1/4
inch thick. Place on baking sheet and cut out 8-inch circle from
center, discarding excess pastry. Brush with egg. Cut concentric
circle 1 inch from edge and halfway through pastry. Chill pastry 10
minutes. Bake 15 minutes, reduce heat to 350 F and continue to bake
until pastry is golden brown, about 15 to 20 minutes. Return oven
temperature to 450 F. Carefully lift off pastry cover formed by
concentric circle and gently remove moist dough inside shell. Combine
wine, shallot and ginger in medium saucepan and bring to boil over
medium heat. Add scallops and cream and cook 1 to 2 minutes. Remove
scallops using slotted spoon. Increase heat to medium-high and cook
liquid until reduced to 2 tablespoons, adding any juices drained from
scallops. Whisk in all but 1 teaspoon butter 1 piece at a time.
Season with salt and pepper. Add lemon juice. Set sauce aside. Melt
remaining 1 teaspoon butter in small skillet over high heat. Add
green onion and cook 30 seconds. Set aside. Stir scallops into sauce
and heat through. Reheat pastry shell and lid in oven for 2 minutes.
To serve, place pastry shell on heated platter and fill with scallop
mixture. Sprinkle with green onion and top with pastry lid.
Servings: 2 servings
Coquilles St. Jacques Au Gingembre (Scallops Recipe brought to you by Recipe Ideas
Categories: Fish; Scallop; Seafood
The History of Recipes
Historians have traced the existence of recipes far back into the far past, in truth as far back into recorded history as pharonic Egypt, and maybe further still. Having said that, these, old cookbooks were just basic hieroglyphic recipes for preparing meals.
Progressing into The time of the romans 25BC a roman called Apicius created a few scripts which described recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and afters, something that is very familiar to us today. Aspicius also describes how the Romans were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. In the 15th century, people returning from the crusades brought us many new foods and spices from the holy land, including basil and rosemary. These new culinary innovations was responsible for an eruption in cookery books, some of which are kept safe in private collections. By the arrival of the twentieth century, cookbooks were increasing in popularity as a result of better eduction, people having more leisure time and having more money. |
We hope you enjoy this Coquilles St. Jacques Au Gingembre (Scallops recipe.
