Coquille St. Á La Claire

Coquille St. Á La Claire

Coquille St. Jacques Á La Claire

Ever since I can remember, one of my mom’s all-time favorites were scallops. Any way you would serve them up, she was happy. I’m making an unctuous vegetable puree to pair it with highlighted by grilled cauliflower and sautéed greens. Crazy good. Super easy. Wow YOUR mom with this. Bon Appetite!!

The Recipe!
-2 lb of grilled cauliflower
-2 cups of sautéed mixed greens (in butter with a pinch of salt.) You will need a large container of the mixed greens for this.
-2 cups of chicken stock (I make mine with chicken base which you can buy at your grocery store – that way I can increase the chicken flavor far more than canned broth).
-1/2 teaspoon of garlic powder
-1 tablespoon of lemon juice
-Salt/pepper
-1 1/2 lbs of fresh large sea scallops
-Extra-virgin olive oil

Coquille St. Jacques Á La Claire

Coquille St. Jacques Á La Claire

Coquille St. Jacques Á La Claire

La Methode!
– After grilling the cauliflower and sauteeing the greens, place both in a blender and add chicken stock, garlic and lemon. Puree until smooth. adjust flavour with salt and pepper. You want to make the puree first as the scallops should be served immediately off the grill. put in a pot on the stove top, covered over a very low fire just to keep warm.
– Place the scallops in a bowl and toss gently with several tablespoons of olive oil, a few pinches of salt and pepper. Grill over a hot charcoal fire in a grill pan (see my video for what I use). Turn after 2 minutes and remove after grilling the opposite side for 1 more minute. Do Not overcook!! Over cooked scallops are tough and rubbery.
– Place a ladle of the puree on the plate and top with scallops. Serve immediately. and….Bon Appetite !!!

Coquille St. Jacques Á La Claire

Coquille St. Jacques Á La Claire

Coquille St. Jacques Á La Claire

deniebernier

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