Scallop Normandy Recipes

CLASSIC FRENCH COQUILLES SAINT-JACQUES

Steps:

• Gather the ingredients.
• In a large bowl, mix flour, salt, curry powder, and cayenne pepper. Add scallops to bowl and toss until thoroughly coated in spiced flour mixture.
• In a large skillet over medium-high heat, melt butter. Add scallops to butter and sauté, turning once, until golden brown on both sides, about 4 minutes. Transfer scallops to a plate and cover to keep warm.
• Add mushrooms and onions to skillet and sauté, frequently stirring, over medium-high heat for 4 minutes, until they start to turn light brown.
• Add white wine to pan and scrape bottom of pan with a spatula to get all the brown bits off pan and into sauce. Reduce heat slightly and simmer until sauce has reduced by half.
• Remove pan from heat and stir in Cognac and scallops.
• Preheat oven broiler. Divide scallop and sauce mixture between six scallop shells or small ovenproof serving dishes.
• Mix bread crumbs, melted butter, and Gruyère cheese; divide and spoon mixture evenly over each dish of scallops. Place dishes about 5 to 6 inches from broiler and cook until scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

SCALLOP NORMANDY

Steps:

• Cut the tops off the apples and scoop out the flesh leaving the apple intact. Remove 1/2 cup of the apple flesh and and blend to a pulp along with the lemon juice and zest. Place the butter into a heavy-based saute pan and add the scallops.
• Cook quickly for 1 minute, then add the wine and cream, and reduce the liquid by increasing the heat. Once a creamy sauce is achieved add the apple mixture and parsley.
• Check the seasoning and spoon the filling into the apple cases.
• Place onto a baking tray.
• Cut the pastry sheet into 4 pieces and score a crisscross pattern across the top.
• Brush with milk and egg wash and place onto the baking tray.
• Bake all together at 180C for 20 - 25 minutes until pastry is golden and the apple has softened.
• Serve the apples alongside the pastry crouton with a crisp green salad.