Monaco Coquille Saint Jacques

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Monaco Coquille Saint Jacques is a classic seafood dish, and a marvelous way to prepare sea scallops. The minced peppers sauce, along with all the herbs and saffron are simply elegant.

Monaco Coquille Saint Jacques

(Photo Attributed to Author: DC)

Monaco Coquille Saint Jacques Recipe-

  • 32 large sea scallops
  • 5 oz. clam juice
  • 16 oz. orange juice
  • 8 oz. heavy cream
  • 6 oz. butter, softened
  • 1 Ghost Pepper, chopped fine
  • 1/2 tsp. mehr saffron
  • salt and pepper, to taste
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried cilantro
  • 1/2 tsp. dried rosemary
  • all-purpose flour
  • oil for cooking
  • paprika, for garnish
  1. Rinse scallops and pat dry.
  2. Place some flour in a wide bottomed large bowl.
  3. Pre-heat some oil in a large saucepan or skillet.
  4. Season the scallops with salt and black pepper, then dredge them in the flour; shaking off excess, the place them flat-side down in the skillet.
  5. Sear one side of the scallops well, then turn over to sear the other side. Cook in batches if necessary.
  6. Remove from pan and keep warm in the oven.
  7. Now prepare the sauce. Pour the clam juice and the orange juice into the skillet; reduce the heat to a lively simmer. Crumble the mehr saffron into the mixture, then add the heavy cream, turn heat down to very low and stir together for about a minute.
  8. Remove skillet from the burner; whisk in the butter a little at a time. Return skillet to burner and adjust heat to where the sauce is simmering, and let cook for just 2-3 more minutes.
  9. To serve your Monaco Coquille Saint Jacques, ladle a small amount of sauce on each serving plate. Place scallops on top of the sauce. Garnish with a light sprinkling of paprika.