Saint jacques


about Saint Jacques

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Saint jacques

Preparation. Step 1. Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1½ teaspoons salt and ½ teaspoon pepper.


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Bring to a simmer and then lower heat so liquids don't reduce. Simmer 15 minutes and keep warm. Step 4. Pat scallops dry. Heat the oil in another large skillet over medium-high heat. Add and sauté the scallops for 30 seconds on each side -- just to seal. Add the scallops to the sauce. Poach gently for about 5 minutes.


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Add the scallops and cook 2-3 minutes per side, depending on size, until just cooked and firm. Do not overcook! Remove scallops and place on a plate. Add the cream to the skillet with the shallot and mushroom mixture and stir well to combine. Boil until reduced by half. In a small bowl whisk the egg yolk.


Març_0085 Tour SaintJacques, Paris, France. La tour Saint… Flickr

Tour Saint-JacquesFrench pronunciation: [tuʁ sɛ̃ ʒak], 'Saint James's Tower') is a monument located in the 4th arrondissement of Paris, France, at the intersection of Rue de Rivoli with Rue Nicolas Flamel.


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SaintJacques Tower, Paris, France Stock Photo Alamy

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This coquilles Saint-Jacques recipe is traditionally served on little, cleaned scallop shells, but ovenproof ramekins are a great substitution. Do not be tempted to use glass custard cups as they might break from the heat of the broiler. Porcelain scallop shells are available at some shops if you want dishes that look more authentic than ramekins.