Coquilles St. Jacques Au Gingembre (Scallops with Ginger)
Submitted by MARYNORTHRUP
Bay scallops in a fresh ginger and Sauternes beurre blanc, served inside a golden puff pastry shell. French technique meets a subtle Asian twist for a stunning plated dish.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis is where classic French technique meets a whisper of Asian influence, and the result is spectacular.
Bay scallops get a brief poach in Sauternes wine with minced shallot and fresh ginger, then the poaching liquid is reduced and mounted with cold butter piece by piece into a glossy, silky beurre blanc.
The scallops go back into the sauce, and the whole thing gets spooned into a homemade puff pastry shell that’s been baked golden and hollowed out.
A scattering of sauteed green onions on top, the pastry lid set on at an angle, and you’ve got a dish that belongs in a tasting menu.
Chef Tips
- Poach the scallops for only 1 to 2 minutes. They cook fast and will toughen if overdone
- The butter must be cold and added one piece at a time while whisking constantly. This emulsification is what makes the sauce velvety
- Chill the pastry for 10 minutes before baking to prevent shrinkage and ensure even puffing
- Reduce the wine and ginger mixture down to just 2 tablespoons for a concentrated, punchy base for the sauce
Ingredients
Directions
Preheat oven to 450 F.
Roll out puff pastry into 10-inch circle ¼ inch thick.
Place on baking sheet and cut out 8-inch circle from center, discarding excess pastry.
Brush with egg. Cut concentric circle 1 inch from edge and halfway through pastry.
Chill pastry 10 minutes.
Bake 15 minutes, reduce heat to 350℉ (180℃) and continue to bake until pastry is golden brown, about 15 to 20 minutes.
Return oven temperature to 450 F.
Carefully lift off pastry cover formed by concentric circle and gently remove moist dough inside shell.
Combine wine, shallot and ginger in medium saucepan and bring to boil over medium heat.
Add scallops and cream and cook 1 to 2 minutes.
Remove scallops using slotted spoon.
Increase heat to medium-high and cook liquid until reduced to 2 tablespoons, adding any juices drained from scallops.
Whisk in all but 1 teaspoon butter 1 piece at a time.
Season with salt and pepper.
Add lemon juice. Set sauce aside.
Melt remaining 1 teaspoon butter in small skillet over high heat.
Add green onion and cook 30 seconds.
Set aside.
Stir scallops into sauce and heat through.
Reheat pastry shell and lid in oven for 2 minutes.
To serve, place pastry shell on heated platter and fill with scallop mixture.
Sprinkle with green onion and top with pastry lid.
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