My Communal Table

Classic Coquilee St. Jacques on Bacon Pastry
April 14, 2010, 2:51 pm
Filed under: Main Entree | Tags: , , ,

    If you have never cooked scallops, this is a great recipe to start with. Classic Coquillee St. Jacques has many variations. I have served it over rice, puff pastry rounds, or with a fresh baguette. Let’s just say, this recipe is so good I actually can not think of scallops without thinking of this recipe. It really is easy, but luxury in every mouthful. I have settled with sticking some bacon in the middle of the puff pastry to make it that much better.

    I made this for a date one night and when it came to time flame’ the vermouth, my date dove right under the kitchen table. Yes, he hid under a table. No… “Wow, that’s cool.” No…”Step aside, I will save you from the fire.” Needless to say, I never went out for him again, but everytime I make this recipe, I get to tell this story over and over again. I wonder if he has enough guts to tell the story about himself very often?

    Serves 6-8

    1 package puff pastry sheets
    4 slices bacon
    1/3 heaping cup of gruyere cheese, grated
    4 T. chopped scallions
    1 pound large sea scallops
    1 cup dry vermouth
    2 T. butter
    1 T. oil
    1 T. fresh chopped garlic
    1 cup heavy whipping cream
    Salt and pepper to taste.

    1.Marinate the scallops in a 1/4 cup of the dry vermouth. Set scallops aside for about 20 minutes until puff pastry is done.

    2.Brown bacon until crisp. Crumble.

    3.Lay puff pastry square out. Cut into six squares. Approx. 4×4 inch. Top each square with crumbled bacon, some grated cheese, and some chopped scallions. Fold over to make a triangle and then place on a parchment lined baking sheet. Bake at 400F for about 15 minutes. Set aside and keep warm.

    4.Add the butter and oil together in a large skillet over medium-high tempurature. (Note: you will not get a nice brown to your scallop if you use a non-stick pan) Gently add the scallops, and leave them undisturbed until they loosen and become lightly browned on the underside. Turn the scallops and repeat. Imagine heating them through rather than cooking them. This will keep them from becoming rubbery. Remove from the pan and set aside on a plate.

    5.Add garlic and cook for a few seconds. Burned garlic will ruin the dish. Pull the pan away from the stove and add the vermouth. Return the pan to the stove and let it flame! Let the flame burn until nearly extinguished.

    6.Add the cream and cook until the volume in pan is reduced by one half. It usually gets a nice golden color as well.

    7.Stir in the cheese, salt and pepper to taste, and add the scallops to warm for a few seconds.

    8.Pour over the warm bacon pastries and garnish with chopped scallions.

    Pull up a chair and enjoy!


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