Cream of Coquilles St. Jacques with Leeks
Submitted by Kcjulesus
French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minCoquilles St. Jacques is one of those French dishes that sounds like it belongs behind a velvet rope, but in reality it’s just scallops cooked with care and good ingredients.
Julienned leeks sweat slowly in butter until silky and translucent, then scallops get a gentle poach in fish fumet and cream sherry, barely two minutes so they stay tender.
The poaching liquid gets reduced with heavy cream into a rich, glossy sauce that coats the back of a spoon.
Leeks go back in, scallops get arranged on top, and you’ve got a plate that belongs in a Parisian brasserie.
Chef Tips
- Poach the scallops for exactly 2 minutes. They’ll continue cooking slightly off the heat. Overcooked scallops turn rubbery and lose their sweet, briny flavor.
- Sweat the leeks low and slow with the lid on. The moisture from washing (don’t dry them) creates steam that helps them soften without browning.
- Fish fumet makes a difference. If you can’t find it, a light fish stock works, but avoid clam juice here as it can overpower the delicate scallops.
- Plate on warmed dishes. Cream sauces cool quickly, and cold plates will set the sauce before your guests pick up a fork.
Ingredients
Directions
Wash leeks thoroughly, but do not dry.
Melt butter in heavy large skillet over low heat.
Add leeks, cover and let sweat until tender and translucent, stirring occasionally, about 10 to 15 minutes.
Remove from heat and set aside.
Add Fish Fumet and sherry to skillet and heat just until liquid trembles.
Add scallops and poach 2 minutes.
Remove scallops using slotted spoon and keep warm.
Increase heat and boil liquid until reduced by half, scraping up any bits clinging to bottom of pan.
Add cream and continue boiling until thickened.
Return leeks to skillet and heat through.
Season to taste with salt and pepper.
Divide leeks and sauce among 4 heated serving plates and arrange scallops on top.
Serve immediately.
Comments
