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.
Ingredients
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
Procedure
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!
