Cindy Thomas, January 13, 2016
Don’t let the sophisticated name of this dish fool you! As Mimi Thorisson says, it’s an example of “minimum input, maximum reward”. Coquilles St.-Jacques is simply scallops seasoned and pan-seared in a generous amounts of butter. The scallop preparation was something I was familiar with. What was new to me is cooking endive, which is in the lettuce family. I love endive in salads, but had never tasted it cooked. The combination of the scallops with the endive prepared this way is heavenly.
I started with some lovely large scallops from Costco and seasoned them with sea salt and freshly ground black pepper.
Then all that glorious butter is added to the pan. You know it’s going to be good!
The scallops are added to the pan at medium high heat…and that’s when the magic happens! I love getting a good sear on my scallops. These cook fast, so I made sure all the other parts of the meal were ready before I put these in the pan.
As for the other part of this dish, let’s talk endive! Here you can see how pretty they are before cooking them.
They looked pretty when I put them in the pan, but quickly lost their color as they cooked.
They were sautéed in lots of butter over medium heat and then reduced to low heat and covered to cook for an additional 15 minutes. After the endive finished cooking, I was a little disappointed in their appearance. They became fairly transparent and nearly colorless. Undaunted, I put them on the plate and nestled those seared scallops on top of them. Guess what? The endive were delicious and just a perfect, rich and sweet accompaniment to the scallops. I was lucky to share this meal with my family on New Years day. What a wonderful way to start 2016. Cheers!
This recipe can be found in Mimi Thorisson’s cookbook: A Kitchen in France
If you’re interested in joining the Weekends in a French Kitchen group or just want to see how the other members of the group fared with this recipe check out this link: WIFK