Prep: 1 hr | Serves: 4Scallops are the main feature of this dish, but the leeks, spinach, cream and squid ink pasta make

it a showstopper!

Coquilles St. Jacques

RECIPE VIDEO

R E C I P E

I N G R E D I E N T S

• 12 Scallops (3 large scallops per person)• 1 pound squid ink pasta ( or your choice of pasta)• 3 tablespoons unsalted butter• 2 tablespoons vegetable oil• 8-10 cups of loosely packed spinach• 2 medium leeks (halved, sliced cross-wise and rinsed)• Kosher salt and ground pepper• 2 -3 large garlic cloves (minced)• 1/2 cup dry white wine• 1/3 cup heavy cream• 4 tablespoons fresh ground Parmigiano-Reggiano

{STEP 1}

Prepare Sauce

Melt 1 tablespoon vegetable oil in large saucepan over medium high heat. Add half the spinach and cook until just wilted, tossing for about two minutes. Set aside in a colander to drain, and cook rest of spinach.

Discard remaining liquid from skillet and add 2 tablespoons butter over medium heat. Add the chopped leeks with a pinch of salt and cook until softened but not brown (about 5 minutes).

Add minced garlic and stir for another minute. Add the wine and raise temperature to medium high to reduce and thicken sauce as liquid evaporates (about 2 minutes).

Add cream and continue to cook for another two-three minutes until thickened (can coat the back of a spoon – so sauce sticks to pasta).

Season with salt and pepper, fold in cheese and add the spinach back.Keep warm while you boil the pasta and sear the scallops.

{ S T E P 1 }

Prepare Sauce

{STEP 2}

Boil Pasta and Sear Scallops

Coquilles St. Jacques, also called Noix de St. Jacques, are different names for Scallop based preparations. Coquilles refers to the cockell shells. St. Jacques has become a trade name for the specific type of mollusk, and noix or “nut” refers to the scallop meat itself.

Cook’s Note

Cover a large pot of water over high heat to start water boiling.

Boil pasta until al dente – 8-10 minutes, drain and toss lightly with olive oil (keep warm while you prepare scallops).Pat scallops dry and remove muscle if attached.

Heat 2 Tbs. butter in a large saucepan, until simmering hot.

Season scallops with salt and pepper and gently place them in hot pan. Cook scallops undisturbed until browned on the bottom (for 2-3 minutes). Flip and continue to cook undisturbed, until they appear opaque in the center (about 2 minutes more).

{ S T E P 2 }

Boil Pasta and Sear Scallops

{STEP 3}

Assemble and Serve

Bring sauce back up to medium low heat while scallops are finishing.

Dish pasta onto middle of plate.

Gently cover pasta with warmed sauce.

Place 3-4 scallops on top.

Sprinkle lightly with Parmigiano-Reggiano.

Serve immediately.

{ S T E P 3 }

Assemble and Serve

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Tips & Techniques

RECIPE VIDEO

The French have built a global brand and reputation around their relationship to food. Children learn at an early age to eat with a fork and knife, enjoy a multi-course meal, eat well, and dine together with friends and family. In France, food is truly social. This dish is a great example of simple, fresh cooking that brings friends together around the dinner table……..

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