John Myers
Coquilles Saint Jacques (Daniela Michalski)
The perfect coquilles saint jacques (daniela michalski) recipe with a picture and simple step-by-step instructions.
- 2 Pc. Shallots
- 100 ml White wine
- 50 ml White wine vinegar
- 50 ml Cream
- 200 g Butter
- 16 Pc. Scallops
- 1 tbsp Lemon juice
- Sugar
- Salt and pepper
- Nutmeg
- Chervil fresh
- Peel and chop the shallot (s). Then heat with white wine and white wine vinegar in a saucepan and simmer over medium heat, open, for about five minutes (the liquid should almost have evaporated). Then stir in the cream and reduce the heat.
- Cut the butter into small pieces, except for a tablespoon for frying the mussels and gradually stir into the shallot and cream sauce. Then strain the sauce through a sieve and remove the onion pieces. Then heat again. Salt and pepper to taste, add a touch of sugar and the tablespoons of lemon juice. Then whip the sauce briefly.
- Heat the remaining butter in a pan and fry the scallops on high heat for one minute on each side. Salt and pepper the whole thing, place on the sauce and sprinkle with the chervil leaves.
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