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Coquilles Saint-jacques Recipe

Name: Chez Daniels Coquilles Saint-Jacques Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 pieces dry sea scallops (large, about 1 to 1 1/4 inch); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs all-purpose flour (for light dusting, optional); 2 tbs neutral oil with a high smoke point (grapeseed or vegetable); 1 tbs unsalted butter (for searing); 2 tbs shallot, finely minced; 120 ml champagne or dry sparkling wine; 30 ml white wine (dry), optional to extend the sauce; 60 ml fish or light chicken stock; 60 ml heavy cream; 80 g unsalted butter, cold and cut into 6-8 cubes (for mounting); 1 tbs fresh lemon juice; 1 tsp salt; 1 tsp white pepper or finely ground black pepper; 1 tbs fresh parsley, finely chopped (for garnish); 1 cup microgreens or frisée; 8 slices toasted sliced baguette or croutons; 2 pieces lemon wedges

Inspired by Chez Daniel

Time35m

Serves4

Pan seared scallops, champagne butter sauce.

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Ingredients

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Scallops

12 pieces dry sea scallops (large, about 1 to 1 1/4 inch)

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs all-purpose flour (for light dusting, optional)

2 tbs neutral oil with a high smoke point (grapeseed or vegetable)

1 tbs unsalted butter (for searing)

Champagne-Butter Sauce

2 tbs shallot, finely minced

1/2 cup (120 ml) champagne or dry sparkling wine

2.03 tbsp (30 ml) white wine (dry), optional to extend the sauce

1/4 cup (60 ml) fish or light chicken stock

1/4 cup (60 ml) Heavy cream

2.82 oz (80 g) unsalted butter, cold and cut into 6-8 cubes (for mounting)

1 tbs fresh lemon juice

1 tsp Celtic sea salt

1 tsp white pepper or finely ground black pepper

1 tbs fresh parsley, finely chopped (for garnish)

Optional Garnish / Serving

1 cup microgreens or frisée

8 slices toasted sliced baguette or croutons

2 pieces lemon wedges

Method

Scallops

Prep scallops

Pat the scallops very dry with paper towels on all sides. Remove and discard any small side muscle if present. Place scallops on a plate and season both sides lightly with kosher salt and freshly ground pepper. If using, lightly dust each scallop with the all-purpose flour and shake off excess — this helps form a golden crust but is optional.

Preheat pan

Heat a large stainless-steel or heavy skillet over medium-high heat until hot, about 2–3 minutes. Add the neutral oil and swirl to coat. The oil should shimmer but not smoke.

Sear scallops

Add scallops to the pan spaced at least 1/2 inch apart so they do not steam. Cook without moving for 1 1/2–2 minutes, until a deep golden-brown crust forms. Flip each scallop, add 1 tablespoon butter to the pan, and cook 45–75 seconds more, spooning the melted butter over the scallops (basting). Internal doneness: just opaque in the center. Transfer scallops to a warm plate and tent loosely with foil while you make the sauce.

Champagne-Butter Sauce

Sweat shallots

Using the same pan (leave any browned bits and about 1 tablespoon of fond and oil), reduce heat to medium. If pan is dry, add 1 teaspoon oil or butter. Add finely minced shallot and cook gently, stirring, until softened and translucent but not browned, about 1–2 minutes.

Deglaze with champagne

Increase heat to medium-high. Carefully pour in the champagne (and optional white wine) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the liquid simmer vigorously until reduced by about two-thirds and slightly syrupy, about 3–5 minutes.

Add stock and cream

Add the fish or light chicken stock and heavy cream. Bring to a gentle simmer and reduce until the sauce coats the back of a spoon, about 3–4 minutes. Watch thickness — you want a sauce that will lightly cling to the scallops after mounting with butter.

Mount with butter

Reduce heat to low. Remove the pan from direct heat for a few seconds and begin whisking in the cold cubed butter, a few pieces at a time, allowing each addition to emulsify into the sauce before adding more. Continue until all butter is incorporated and the sauce is glossy and slightly thickened. If sauce becomes too thin, reduce gently; if it splits, remove from heat and whisk in a teaspoon of cold cream or a cube of cold butter to bring it back together.

Finish seasoning

Stir in the lemon juice, season to taste with salt and white or black pepper, and fold in the chopped parsley. Keep warm but do not boil the sauce once mounted or it may separate.

Plating & Serving

Arrange toasted baguette slices or croutons (if using) on warmed plates. Spoon a little champagne-butter sauce onto each plate, place 3 seared scallops on top, and spoon additional sauce over the scallops. Garnish with microgreens or frisée and an extra sprinkle of chopped parsley. Serve immediately with lemon wedges on the side for an extra bright finish.

Leftover/storage note: Cool any remaining sauce quickly, transfer to an airtight container, and refrigerate up to 2 days. Rewarm gently over low heat while whisking; do not boil. Scallops are best served freshly seared.