Coquille St.Jacques Savoie

* Exported from MasterCook *

COQUILLE ST.JACQUES SAVOIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Dry white wine
1 Onion, stuck with a clove
1 lg Bouquet Garni*
6 Peppercorns
1/2 ts Salt
1 1/2 lb Bay scallops
-----SAUCE-----
1 tb Dijon mustard
1/2 ts Dry English mustard
1 t Tomato paste
1/2 Lemon, juice of
4 Egg yolks
10 tb Sweet butter
Salt
Freshly ground white pepper
1 tb Finely chopped parsley
2 ts Small capers, well drained
-----GARNISH-----
1 tb Finely chopped chives
2 Lemons, quartered

* Bouquet Garni - In a piece of cheesecloth, tie the
following: 3 to 4 sprigs of parsley, 1 bay leaf, 1/2
celery stalk with leaves, 1/2 t dry thyme. Leave the
string long enough to hang the garni in the pot and
tie the string to the pot handle for easy removal. In
a large saucepan combine the wine, onion, Bouquet
Garni and peppercorns. Season with salt and simmer,
covered, for 20 minutes. Add the scallops. Cover the
saucepan and simmer for 5 minutes. Remove the pan
from the heat. Drain the scallops and keep them warm.
In a bowl beat the mustards, tomato paste and lemon
juice into a smooth paste. Add the egg yolks to the
mustard mixture and beat until it is light and creamy.
Melt the butter in the top part of the double boiler
over hot water. The butter should be warm, NOT hot.
Keep the water simmering and slowly whisk the yolk
mixture into the melted butter. The sauce should get
thick and creamy. Be sure not to let it come to a boil
or the yolks will curdle. Remove the sauce from the
heat. Season it with salt and pepper. Add the
parsley, capers and finally the warm well-drained
scallops. Serve immediately, garnished with chives
and lemon quarters. Note: In certain regions of
France this course is served surrounded by boiled
potato balls and buttered carrots.



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