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 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
- Rinse scallops and pat dry.
- Place some flour in a wide bottomed large bowl.
- Pre-heat some oil in a large saucepan or skillet.
- 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.
- Sear one side of the scallops well, then turn over to sear the other side. Cook in batches if necessary.
- Remove from pan and keep warm in the oven.
- 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.
- 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.
- 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.