Coquilles St. Jacques Au Gingembre (Scallops)

chefs-mate chefs-mate 0 Comments
Servings: 2 Difficulty: Intermediate
Jump To Recipe Print Recipe
Elegant scallops in a ginger-infused cream sauce served inside a golden puff pastry shell
Coquilles St. Jacques Au Gingembre (Scallops recipe image
Coquilles St. Jacques Au Gingembre (Scallops recipe image
Print Recipe

Coquilles St. Jacques Au Gingembre (Scallops)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 878.5

Description

This sophisticated twist on the classic French dish combines delicate bay scallops with a bright, aromatic ginger and Sauternes cream sauce. The seafood is nestled inside a crisp, flaky puff pastry shell, creating a beautiful contrast between the tender filling and the buttery crust. Perfect for date nights or special dinner parties, it feels luxurious yet remains approachable for home cooks. The sweetness of the wine balances the heat of the ginger, resulting in a dish that is both comforting and refined.

Ingredients

Directions

  1. Preheat oven to 450&# 194;°F (232ðC). Roll out puff pastry into a 10-inch circle about 1/4 inch thick and place on a baking sheet.
  2. Cut an 8-inch circle from the center of the pastry, discarding the excess. Brush the pastry with beaten egg. Cut a concentric circle 1 inch from the edge, cutting halfway through the pastry to create a lid. Chill for 10 minutes.
  3. Bake the pastry shell for 15 minutes, then reduce heat to 350ðF (177ðC) and bake for another 15-20 minutes until golden brown. Return oven temperature (232ðC)to 450ðF.
  4. Carefully lift off the pastry lid and gently remove any moist dough from inside the shell. Keep warm in the oven.
  5. In a medium saucepan, combine Sauternes, minced shallot, and ginger. Bring to a boil over medium heat.
  6. Add bay scallops and whipping cream to the saucepan. Cook for 1 to 2 minutes until scallops are just opaque. Remove scallops with a slotted spoon and set aside.
  7. Increase heat to medium-high and reduce the remaining liquid until it thickens to about 2 tablespoons, adding any juices drained from the scallops.
  8. Whisk in all but 1 teaspoon of chilled butter, one piece at a time, until the sauce is smooth. Season with salt, pepper, and lemon juice. Set aside.
  9. Melt the remaining 1 teaspoon of butter in a small skillet over high heat. Add sliced green onions and cook for 30 seconds. Set aside.
  10. Stir the cooked scallops into the cream sauce and heat through gently.
  11. Reheat the pastry shell and lid in the oven for 2 minutes. Place the shell on a platter, fill with the scallop mixture, sprinkle with green onions, and top with the pastry lid.

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.

Keywords: scallops, ginger, puff pastry, sauternes, cream sauce, seafood dinner, french cuisine, bay scallops, shallot, date night, elegant, shellfish, appetizer, main course, holiday meal, comfort food, baking, sauce, lemon, butter
Recipe Card powered by WP Delicious