Coquille St. Jacques (Scallops With Beurre Blanc) Recipe

Name: Coquille St. Jacques (Scallops With Beurre Blanc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces sea scallops (approx 12 scallops); 1/4 cup dry vermouth; 1 1/2 tablespoons minced shallots; 1 1/2 tablespoons white wine vinegar; 1 1/2 tablespoons dry white wine; 1 tablespoon cold water; 8 tablespoons cold unsalted butter, cut into slices; 2 tablespoons extra virgin olive oil; 1 1/2 tablespoons minced fresh tarragon or 1 1/2 tablespoons minced fresh chives; kosher salt; fresh ground pepper

Servings: persons

16 ounces sea scallops (approx 12 scallops)
1/4 cup dry vermouth
1 1/2 tablespoons minced shallots
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons dry white wine
1 tablespoon cold water
8 tablespoons cold unsalted butter, cut into slices
2 tablespoons extra virgin olive oil
1 1/2 tablespoons minced fresh tarragon or 1 1/2 tablespoons minced fresh chives
kosher salt
fresh ground pepper

1
Marinate scallops in vermouth at least 15 minutes (or up to an hour); In a medium saucepan large enough to hold a small heavy saucepan, boil some water and set aside.
2
In that small heavy saucepan, simmer shallot in vinegar and wine until liquid is reduced to approximately 1T; Remove from heat and add water; Reduce heat to low and cook, adding 6T butter 1T at a time; whisking in each new piece before the previous one has melted completely (occasionally lift pan from heat to cool mixture); Sauce should never liquify, it should be similar to a thin hollandaise; remove from heat and whisk in herbs, and salt and pepper to taste; Cover and keep warm in pan of hot water.
3
Drain scallops and pat dry.
4
Season scallops with salt and pepper; Heat 1 T butter and 1 T olive oil in a large non-stick skillet over moderate heat, until foam subsides; saute half of the scallops, turning once until just cooked through (approx 4 minutes total); wipe out skillet and saute the other half of the scallops in remaining butter/olive oil mixture.
5
Serve scallops with beurre blanc.

268

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 ounces sea scallops (approx 12 scallops), 1/4 cup dry vermouth, 1 1/2 tablespoons minced shallots, 1 1/2 tablespoons white wine vinegar, and more.

Yes, Coquille St. Jacques (Scallops With Beurre Blanc) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coquille St. Jacques (Scallops With Beurre Blanc)

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