Coquilles St. Jacques Meunière
Scallops, quick fried in Butter
Pronounced: koh kee yuh/ sah(n) / zhahk / muh nyehr
INGREDIENTS:
1 lb. scallops (best quality you can find)
1/4 cup milk
5 Tablespoons peanut oil
4 Tablespoons unsalted butter
flour
salt and freshly ground pepper
juice of a half lemon
2 Tablespoons freshly chopped parsley
1. Put the scallops in the bowl and pour the milk over them.
2. Place some flour in a ziplock bag and add some salt and pepper. Shake to combine.
3. Drain the scallops. Add them to the bag and shake to coat.
4. Pour them into a sieve and shake gently to remove the excess flour.
5. Place the coated scallops on a piece of waxed paper. Don't allow them to touch. Heat a large platter to hold the cooked scallops.
6. Heat 3 tablespoons of oil along with 1 tablespoon of butter in a large skillet over high heat. When the oil is very hot, add half of the scallops, shaking and tossing them so that they cook quickly and are golden brown. Use a slotted spoon to transfer the scallops to the heated platter.
7. Add the remaining 2 tablespoons of oil to the skillet and when it is hot, add the remaining scallops cooking as before. Transfer them to the platter and keep warm.
8. Wipe the skillet out and add the remaining butter. Cook until the butter is a hazelnut brown color.
To serve:
Pour the butter over the scallops. Squeeze the lemon juice over them and sprinkle with parsley. Serve warm.
B-man
