COQUILLES ST.-JACQUES

Coquilles St.-Jacques image

Provided by Jonathan Reynolds

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
1 small carrot, diced
1 small onion, diced
1 small leek, trimmed, split, washed and sliced
3 large white mushrooms, trimmed, washed and diced
1/4 cup white wine (preferably muscadet)
8 ounces crème fraîche
Salt to taste (sel de Guérande preferred)
Black pepper to taste
16 to 20 medium sea scallops, with attached pink coral if available
1 tablespoon olive oil
2 large fresh basil leaves, julienned

Steps:

Melt the butter in a large skillet over medium heat. Add the carrot, onion and leek. Sauté for 5 minutes. Add mushrooms and sauté for 2 minutes.
Add the wine and stir to deglaze the pan. Boil the wine to reduce it slightly, about 1 minute.
Add crème fraîche and season to taste with salt and pepper. Bring to a simmer and then lower heat so liquids don't reduce. Simmer 15 minutes and keep warm.
Pat scallops dry. Heat the oil in another large skillet over medium-high heat. Add and sauté the scallops for 30 seconds on each side -- just to seal. Add the scallops to the sauce. Poach gently for about 5 minutes.
Arrange on 4 plates. Sprinkle with basil slivers.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 11 grams, Sodium 602 milligrams, Sugar 4 grams, TransFat 0 grams