Scallops are the main feature of this recipe, but the leeks, spinach, cream and squid ink pasta make it a show stopper! Recommended wine pairing is a Chardonnay. Recipe serves 4.

1. 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

2. 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

3. { STEP 1 }
Prepare Sauce

4. {STEP 1} Prepare Sauce
Melt 1 tablespoon vegetable oil in large saucepan over medium high heat.
Add half the spinach and cook until just wilted, tossing for about two
minutes. Set aside in a colander to drain, and cook rest of spinach.
Discard remaining liquid from skillet and add 2 tablespoons butter over
medium heat. Add the chopped leeks with a pinch of salt and cook until
softened but not brown (about 5 minutes).
Add minced garlic and stir for another minute. Add the wine and raise
temperature to medium high to reduce and thicken sauce as liquid
evaporates (about 2 minutes).
Add cream and continue to cook for another two-three minutes until
thickened (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.

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

6. {STEP 2} Boil Pasta and Sear Scallops
Cover a large pot of water over high heat to start water boiling.
Boil pasta until al dente – 8-10 minutes, drain and toss lightly
with 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 in
hot pan. Cook scallops undisturbed until browned on the
bottom (for 2-3 minutes). Flip and continue to cook
undisturbed, until they appear opaque in the center (about 2
minutes more).

7. { STEP 3 }
Assemble and Serve

8. {STEP 3} Assemble and Serve
Bring sauce back up to medium low heat
while 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 VIDEO
Serve immediately.

9. 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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