Coquilles St. Jacques Au Gingembre (Scallops With Ginger)

* Exported from MasterCook *

COQUILLES ST. JACQUES AU GINGEMBRE (SCALLOPS WITH GINGER)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Seafood Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Puff pastry
1 Egg -- lightly beaten
1/2 c Sauternes
1 Shallot -- minced
1 1/2 ts Minced fresh ginger
10 oz Bay scallops
-OR- Sea scallops, halved
- (horizontally)
3 tb Whipping cream
3/4 c Unsalted butter -- chilled,
- cut into small pieces
Salt
Freshly ground pepper
2 ts Fresh lemon juice
-OR to taste
2 Green onions -- sliced -OR-
1 sm -Leek, in 1/4" thick slices

Preheat oven to 450 F. Roll out puff pastry into 10-inch circle 1/4 inch
thick. Place on baking sheet and cut out 8-inch circle from center,
discarding excess pastry. Brush with egg. Cut concentric circle 1 inch
from edge and halfway through pastry. Chill pastry 10 minutes. Bake 15
minutes, reduce heat to 350 F and continue to bake until pastry is golden
brown, about 15 to 20 minutes. Return oven temperature to 450 F.
Carefully lift off pastry cover formed by concentric circle and gently
remove moist dough inside shell.
Combine wine, shallot and ginger in medium saucepan and bring to boil over
medium heat. Add scallops and cream and cook 1 to 2 minutes. Remove
scallops using slotted spoon. Increase heat to medium-high and cook
liquid until reduced to 2 tablespoons, adding any juices drained from
scallops. Whisk in all but 1 teaspoon butter 1 piece at a time. Season
with salt and pepper. Add lemon juice. Set sauce aside.
Melt remaining 1 teaspoon butter in small skillet over high heat. Add
green onion and cook 30 seconds. Set aside.
Stir scallops into sauce and heat through. Reheat pastry shell and lid in
oven for 2 minutes.
To serve, place pastry shell on heated platter and fill with scallop
mixture. Sprinkle with green onion and top with pastry lid.



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