Julia Child’s Coquilles St. Jacques a la Provence.
Here it is. My Julia Child cookbook which I bought for myself for my birthday. I live in Spain and even though my Spanish is not bad, I didnt want to purchase the book in Spanish. For Julia, I wanted the original language. It is slowly getting filled with bookmarks and oops…tiny stains!
When my mom was coming to visit me over the holidays, she recommended that I try scallops. While we were shopping, she bought me a frozen pack of 4 and I decided to keep them frozen until I found a recipe. I
knew that Julia would have something to say about them and I wasn’t disappointed. So, on the 2nd of January, I decided to make them. I confess I had some slight doubts. The shells were so beautiful, but could something so small really be so impressive?
I fried the scallops in butter, shallots, onion and white wine. Naturally, as the cook, I made sure to “taste test” the wine haha. That is the fun part 😉
Then the mixture was placed in the shells and topped with a touch of cheese. Julia says with Swiss cheese but as it is quite difficult to find here in Madrid, I put a touch of Emmental.
They were baked in the oven until the cheese browned a bit and they were done.
The result? Unbelievable!! I never knew scallops could be so good. My husband went bananas even though he is not especially keen on butter. He is Spanish…he prefers olive oil! Still, he told me they were glorious. I have learned, once again, to never doubt my mom’s recommendations. The recipe is so good, it should be shared. Enjoy, everyone! Let me know how they turn out! Xxxxx
Coquilles St. Jacques À La Provençale
1/3 cup minced yellow onions
1 Tb butter
1 1/2 Tb minced shallot or green onions
1 clove minced garlic
1 1/2 lbs washed scallops
Salt and pepper
1 cup sifted flour in a dish
2 Tb butter1 Tb olive oil
A 10-inch enameled skillet
2/3 cup dry white wine, or 1/2 cup dry white vermouth and 3 Tb wáter
1/2 bay leaf
1/8 tsp thyme
6 buttered scallop shells, or porcelain or pyrex shells, of 1/3 cup capacity
1/4 cup grated Swiss cheese
2 Tb butter cut into 6 pieces
Cook the onions slowly in butter in a small saucepan for 5 minutes or so, until tender and translucent but not browned. Stir in the shallots or onions, and garlic, and cook slowly for 1 minute more. Set aside.Dry the scallops and cut into slices 1/4 inch thick. Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess flour.Sauté the scallops quickly in very hot butter and oil for 2 minutes to brown them lightly.Pour the wine, or the vermouth and water, into the skillet with the scallops. Add the herbs and the cooked onion mixture. Cover the skillet and simmer for 5 minutes. Then uncover, and if necessary boil down the sauce rapidly for a minute until it is lightly thickened. Correct seasoning, and discard bay leaf.Spoon the scallops and sauce into the shells. Sprinkle with cheese and dot with butter. Set aside or refrigerate until ready to gratiné.Just before serving, run under a moderately hot broiler for 3 to 4 minutes to heat through, and to brown the cheese lightly.
Enjoy! xxx Natascha