Coquilles St.-Jacques

Ingredients

• 2 tablespoons unsalted butter
• 1 small carrot, diced
• 1 small onion, diced
• 1 small leek, trimmed, split, washed and sliced
• 3 large white mushrooms, trimmed, washed and diced
• ¼ cup white wine (preferably muscadet)
• 8 ounces crème fraîche
• Salt to taste (sel de Guérande preferred)
• Black pepper to taste
• 16 to 20 medium sea scallops, with attached pink coral if available
• 1 tablespoon olive oil
• 2 large fresh basil leaves, julienned

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    301 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 15 grams protein; 71 milligrams cholesterol; 482 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Melt the butter in a large skillet over medium heat. Add the carrot, onion and leek. Sauté for 5 minutes. Add mushrooms and sauté for 2 minutes.
2. Add the wine and stir to deglaze the pan. Boil the wine to reduce it slightly, about 1 minute.
3. Add crème fraîche and season to taste with salt and pepper. Bring to a simmer and then lower heat so liquids don’t reduce. Simmer 15 minutes and keep warm.
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.
5. Arrange on 4 plates. Sprinkle with basil slivers.

30 minutes