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Coquille St. Jacques
Seared Scallops
36 large sea scallops (reserve shells)
4 oz. clam juice
16 oz. orange juice
8 oz. whipping cream
6 oz. butter, softened
1/2 tsp. saffron (optional)
Salt & black pepper to taste
1/2 tsp. each of dried or fresh-minced basil, parsley & rosemary
1/2 red bell pepper, finely minced
Flour
Oil for cooking
Remove muscles from the scallops; reserve shells. Rinse muscles well and pat dry. Pre-heat some oil in a skillet; sprinkle the scallops with salt and black pepper. Dredge in flour, shaking off excess; place flat-side down in skillet. Cook in batches if necessary. Sear one side of scallops well; turn over to sear other side. Remove from pan and keep warm.
To prepare the sauce, pour orange juice and clam juice into the skillet; reduce the heat by half. Crumble saffron into the reduction; then add the whipping cream. Reduce again by half. Remove from heat; whisk in the butter a bit at a time. Return sauce to simmer. Pour a small amount of sauce on individual plates or in cleaned scallop shells; top with scallops. Garnish with minced red bell pepper and herbs. Serve immediately.
Note: If serving in original scallop shells rather than plates, make sure to rinse shells to remove any debris or gritty sand.
*Scallops image (C) Luis Miguel Bugallo Sanchez (2006). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
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