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|Richard in Cincy||
Rec: Coquilles St. Jacques au Safran avec Trufée
Joined: Dec 12, 2005
Posted to Thread #5065 at 2:14 pm on Dec 24, 2006
Scallops in Saffron Cream Sauce with Truffles
I made this last night for dinner and we all swooned in ecstasy. This is a keeper for very special occasions. I served this with a 3-mushroom (Porcini, Shitaake, and Champignon) rice pilaf, buttered peas, and a salad of Romaine, Cherry Tomatoes, Sunflower Seeds, Parmesan, and a tart vinaigrette (to cut through the richness). Wine was a very precious favorite: 2005 Willi Schaefer "Graacher Himmelreich" Riesling Spaetlese from the Mosel. Liquid sunshine if there ever was.
For the scallops:
2 Tablespoons butter
6 oz. mushrooms, thinly sliced
juice of 1/2 lemon
2 lbs. scallops (set scallops over a sieve to drain as much of the "product" they inject them with, then set on paper towels and blot to remove as much moisture as possible so that you have a half a chance at getting them to brown)
salt and pepper
pinch of saffron threads, soaked in 3 Tablespoons boiling water
For the sauce:
1 shallot, very finely chopped
2 Tablespoons dry vermouth
2 Tablespoons dry white wine (I used the Riesling)
1-1/4 cups creme fraiche (or substitute heavy cream)
small pinch of saffron threads
Fleur de Sel and freshly ground white pepper to taste
6 Tablespoons cold butter, cut into tablespoons size pieces
For the mushrooms:
1. Melt 1 tablespoon of butter in a medium pan and add the mushrooms, lemon juice, saffron, and salt and pepper. Toss to coat the mushrooms evenly.
2. Cut a piece of aluminum foil to cover the pan. Butter one side and place the buttered side down on the mushrooms, pressing down slightly.
3. Put a lid on the pan and cook the mushroom over low heat, until tender, about 10 minutes.
For the scallops:
4. In another frying pan, melt the remaining tablespoon of butter. Add the scallops and cook until they begin to whiten. Do not overcook or they will become tough. It should take no longer than 3-5 minutes.
5. Transfer the mushrooms and the scallops with a slotted spoon to a plate and cover with foil.
For the sauce:
6. Pour the cooking liquid from the mushrooms into the pan that you used to cook the scallops.
7. Add the shallot, saffron, vermouth and wine and bring to a boil. Continue to boil until the liquid is reduced to a glaze.
8. Whisk in the cream and cook an additional 5-7 minutes or until the mixture has reduced by one-third.
9. Add salt and pepper to taste, adjust seasoning, adding a bit more saffron if desired.
10. (If made ahead, reheat the sauce at this point before continuing with the recipe.) Take the pan from the heat and whisk in the cold butter pieces one by one, taking the pan on and off the heat so that the butter softens but does not become oily.
Add the scallops and mushrooms to the sauce and heat gently for about 1-1/2 minutes. Spoon the mixture onto warmed plates. Garnish with black truffle shavings.
Other messages in this thread:
- 5065. Rec: Coquilles St. Jacques au Safran avec Trufée - Richard in Cincy - 2:14pm on 12/24/06 (10)
- Richard - my husband won't touch scallops. Can I come to your house next time you make this? [NT] - deb-in-MI - 2:27pm on 12/24/06
- Oh my, this sounds rich and delicious. How did you - Pat-NoCal - 2:31pm on 12/24/06
- Rich is an understatement! - Richard in Cincy - 3:12pm on 12/24/06
- Sounds amazing, thanks for sharing it. [NT] - Pat-NoCal - 3:47pm on 12/24/06
- p.s. and the mention of Spaetlese brings back fond memories of - Pat-NoCal - 3:49pm on 12/24/06
- The Mosel is a magical place. Lovely sunny days drifting - Richard in Cincy - 5:43pm on 12/28/06
- Lovely menu, Richard. Put it up in the menu section, will you? [NT] - CathyZ from Kauai - 5:50pm on 12/24/06
- Done! [NT] - Richard in Cincy - 5:49pm on 12/28/06
- This will be my New Year's Eve dinner...enjoyed your directions about dealing with "wet" scallops... - Marianne - 1:04am on 12/25/06
- Marianne, thanks for the tip. I hate that "product" they fill scallops with. [NT] - Richard in Cincy - 5:39pm on 12/28/06