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Saturday, May 31, 2008

Coquille Saint Jacques

Seasonal Recipe of the Week
Okay, this is definitely not health food, not diet food, and not something you should have for breakfast. But if you want to make a dazzling first course (which, if you play your cards right, could lead to sex), I recommend the classic Coquille Saint Jacques. It is very rich, so keep the portions small and the lights low. This recipe serves 6.

1 1/2 pounds bay scallops
2 sprigs fresh thyme
1 bay leaf
1 sprig parsley
8 peppercorns
Salt to taste
1/2 cup water
1/2 cup dry white wine
7 tablespoons room temp. butter
3 tablespoons A.P. flour
2 egg yolks
1 teaspoon lemon juice
Cayenne pepper
Parmesan cheese

Preheat oven to 400 degrees. Combine scallops thyme, bay leaf, parsley, peppercorns, salt, water, and wine in a small saucepan and bring to the boil. Cover and simmer exactly 2 minutes. Now remove the bay leaf, parsley, and thyme. Drain liquid and save. Let the scallops cool. Melt 2 tablespoons of butter in a sauté pan and stir in flour with a whisk. Now add the reserved scallop liquid. Continue to whisk (or use a hand held electric mixer) in the remaining butter a little at a time and then add the egg yolks, lemon juice, and a pinch of cayenne. Spoon a little of the mixture into your scallop shells or ramekins. Then top with scallops and then add the remaining sauce. Sprinkle with a little Parmesan cheese. Bake 5-10 minutes or until sauce is bubbling and starting to brown. Serve immediately, have some wine, and sit down and rest. After the first bite you will be a star!