Coquilles St. Jacques Recipe

RECIPE Coquilles St. Jacques Prep: 1 hr | Serves: 4 Scallops are the main feature of this dish, but the leeks, spinach, cream and squid ink pasta make it a showstopper! RECIPE VIDEO

INGREDIENTS• 12 Scallops (3 large scallops per person)• 1 pound squid ink pasta ( or your choice of pasta)• 3 tablespoons unsalted butter• 2 tablespoons vegetable oil• 8-10 cups of loosely packed spinach• 2 medium leeks (halved, sliced cross-wise and rinsed)• Kosher salt and ground pepper• 2 -3 large garlic cloves (minced)• 1/2 cup dry white wine• 1/3 cup heavy cream• 4 tablespoons fresh ground Parmigiano-Reggiano

{ STEP 1 }Prepare Sauce

{STEP 1} Prepare SauceMelt 1 tablespoon vegetable oil in large saucepan over medium high heat.Add half the spinach and cook until just wilted, tossing for about twominutes. Set aside in a colander to drain, and cook rest of spinach.Discard remaining liquid from skillet and add 2 tablespoons butter overmedium heat. Add the chopped leeks with a pinch of salt and cook untilsoftened but not brown (about 5 minutes).Add minced garlic and stir for another minute. Add the wine and raisetemperature to medium high to reduce and thicken sauce as liquidevaporates (about 2 minutes).Add cream and continue to cook for another two-three minutes untilthickened (can coat the back of a spoon – so sauce sticks to pasta).Season with salt and pepper, fold in cheese and add the spinach back.Keep warm while you boil the pasta and sear the scallops.

{ STEP 2 } Boil Pasta and Sear ScallopsCoquilles St. Jacques, also called Noix de St. Jacques, are different names for Scallopbased preparations. Coquilles refers to the cockell shells. St. Jacques has become a tradename for the specific type of mollusk, and noix or “nut” refers to the scallop meat itself.

{STEP 2} Boil Pasta and Sear ScallopsCover a large pot of water over high heat to start water boiling.Boil pasta until al dente – 8-10 minutes, drain and toss lightlywith olive oil (keep warm while you prepare scallops).Pat scallops dry and remove muscle if attached.Heat 2 Tbs. butter in a large saucepan, until simmering hot.Season scallops with salt and pepper and gently place them inhot pan. Cook scallops undisturbed until browned on thebottom (for 2-3 minutes). Flip and continue to cookundisturbed, until they appear opaque in the center (about 2minutes more).

{ STEP 3 }Assemble and Serve

{STEP 3} Assemble and ServeBring sauce back up to medium low heatwhile scallops are finishing.Dish pasta onto middle of plate.Gently cover pasta with warmed sauce.Place 3-4 scallops on top.Sprinkle lightly with Parmigiano-Reggiano. RECIPE VIDEOServe immediately.

EAT & ENJOY Holly’s Blog The French have built a global brand and reputation around their relationship to food. Children learn at an early age to eat with a fork and knife, enjoy a multi-course meal, eat well, and dine together with friends and family. In France, food is truly social. This dish is a great example of simple, fresh cooking that brings friends together around the dinner table…….. {READ MORE} RECIPE VIDEO

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Coquilles St. Jacques Recipe

by Holly Brown

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