Coquille Saint Jacques

Ingredients

Instructions

SCALLOPS

1 c. water
1/2 c. dry white wine
1/2 tsp. dried thyme
bay leaf
6 parsley stems
4 peppercorns
salt
1 lb. sea scallops
butter

SAUCE

1 1/2 sticks butter
3/4 c. minced shallots
1/3 c. dry white wine
1/3 c. red wine vinegar
1/2 bay leaf
pinch of thyme
3 egg yolks
1 1/2 sticks butter

SPINACH

2 pkg. frozen chopped spinach
6 tbls. butter
salt and pepper
nutmeg

In a stainless steel or enamel saucepan combine water, white wine and a cheesecloth bag containing thyme, bay leaf, parsley, peppercorns, and salt to taste. Rinse sea scallops and add them to wine mixture; poach them with a buttered round of wax paper, over very low heat for 2 minutes. Remove the pan from heat and let stand.

In a small stainless steel or enamel saucepan combine the minced shallot, dry wine, vinegar, bay leaf and a pinch of thyme. Reduce the liquid over moderately high heat to about 2 tbls. and discard bay leaf. Strain liquid and put back in pan.

Beat 3 egg yolks over a warm water bath until thick and lemon colored. Beat in butter, 1 tbls. at a time. Add reduced liquid and stir smooth.

In a large frying pan, saute’ spinach, thawed and well drained(squeeze dry in paper towels) in butter for 2 minutes. Salt and pepper and add a pinch of freshly ground nutmeg.

Arrange spinach on a platter or sea food shells. Drain scallops, cut into 1/4 inch slice, and mound on spinach. Pour sauce over and broil far away from broiler until thoroughly hot. Will get light brown—this needs to be hot.