This elegant dish transforms simple bay scallops into a restaurant-quality centerpiece. The sweet, aromatic Sauternes wine pairs beautifully with fresh ginger and sharp shallots, creating a sophisticated sauce that coats the tender seafood. Encased in a flaky, golden puff pastry “cocotte,” it offers a delightful contrast between the crispy exterior and the creamy, warm interior. Perfect for date nights or special holiday dinners, this recipe feels luxurious yet remains approachable for home cooks looking to impress. It is a memorable way to enjoy shellfish with a bright, zesty twist.
Coquilles St. Jacques Au Gingembre (Scallops With Ginger)
Description
This elegant dish transforms simple bay scallops into a restaurant-quality centerpiece. The sweet, aromatic Sauternes wine pairs beautifully with fresh ginger and sharp shallots, creating a sophisticated sauce that coats the tender seafood. Encased in a flaky, golden puff pastry "cocotte," it offers a delightful contrast between the crispy exterior and the creamy, warm interior. Perfect for date nights or special holiday dinners, this recipe feels luxurious yet remains approachable for home cooks looking to impress. It is a memorable way to enjoy shellfish with a bright, zesty twist.Ingredients
Directions
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Preheat oven to 450&# 194;°F (230ðC).
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Roll out the puff pastry into a 10-inch circle, about 1/4 inch thick, and place on a baking sheet.
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Cut out an 8-inch circle from the center of the pastry; set this aside as the lid and discard the excess outer ring.
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Brush the 8-inch pastry lid with beaten egg and cut a concentric circle 1 inch from the edge, slicing halfway through the pastry to create a hinge for the lid.
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Chill the pastry shell and lid for 10 minutes.
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Bake the pastry shell for 15 minutes, then reduce heat to 350ðF (175ðC) and bake for another 15âÂÂ20 minutes until golden brown and fully cooked. Remove from oven and let cool slightly.
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Carefully lift the pastry lid and gently remove any moist dough from inside the shell to create a hollow bowl.
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In a medium saucepan, combine Sauternes, minced shallot, and minced fresh ginger. Bring to a boil over medium heat.
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Add bay scallops and whipping cream to the saucepan. Cook for 1âÂÂ2 minutes until scallops are just opaque. Remove scallops with a slotted spoon and set aside.
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Increase heat to medium-high and reduce the remaining liquid to about 2 tablespoons, adding any juices drained from the scallops.
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Whisk in all but 1 teaspoon of the chilled butter, one piece at a time, until the sauce is smooth and glossy. Season with salt and pepper, then stir in lemon juice. Set aside.
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Melt the remaining 1 teaspoon of butter in a small skillet over high heat. Add sliced green onions and cook for 30 seconds until fragrant. Set aside.
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Stir the cooked scallops back into the ginger-wine sauce to heat through.
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Return the pastry shell and lid to the oven for 2 minutes to reheat and crisp.
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Place the warm pastry shell on a heated platter. Fill with the scallop mixture.
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Sprinkle with the sautéed green onions and top with the pastry lid to serve.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 878.5kcal
- % Daily Value *
- Total Fat 34.8g54%
- Saturated Fat 15.5g78%
- Cholesterol 87.5mg30%
- Sodium 1949.0mg82%
- Total Carbohydrate 93.0g31%
- Dietary Fiber 1.5g6%
- Sugars 15.8g
- Protein 43.0g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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