Sunday, August 30, 2009


Coquilles St. Jacques (recipe in the comments)
Harvest grains
Balsamic shallot asparagus (recipe in the comments)

Hot tea
This is one of my father's best recipes. We don't make it very often (though I'm never sure why), but it occurred to me that it would be wonderful to try his version. So, we made the sides and he made the scallops. It was FANTASTIC. This dish requires strict adherence to the technique (thank you, Julia Child!), but if done as instructed turns out incredibly and is not very hard. This is one that is sure to impress! Our family was very happy!

Prep Notes
Difficulty: Easy
Chopping: Shallot, garlic, parsley
Time: 40 minutes (including drying time)
Make ahead: I'd do all of this last minute - it was easy with all four of us contributing :)

J: "Classic French excellence!"
M: "Scallops at their finest."


J said...

Coquilles St. Jacque – Julia Child and Dad
Serves 2, doubles well

10-12 jumbo scallops, thawed
Salt and Pepper
Half a lemon
1 shallot, minced
1 large clove garlic, minced
Olive oil
1 T butter
2 T parsley, chopped

Bring water to boil in large, deep skillet. Drop in thawed scallops. Return to a boil and drain immediately.

Film same sauté pan with olive oil and heat until almost smoking. Meanwhile, dry the scallops and place them on wax paper; salt and pepper them (waiting a long time here is fine, as the scallops will dry even more for a better product). Sprinkle with lemon juice. Just before cooking dredge with flour and shake off excess. Place in hot oil and cook, tossing, for about 4 minutes or until almost opaque. Mix in shallot and garlic, toss for about one more minute. Add butter and parsley. Mix well and serve.

J said...

Balsamic-Shallot Asparagus – M & J (Inspired by Cooking Light)
Serves 2-3

3 T balsamic
1 T olive oil
2 T shallots, finely chopped
½ t salt
¼ t pepper
1 bunch asparagus, snapped

Combine vinegar, oil, shallots, salt, and pepper in a small jar and shake well. Put asparagus on a serving plate and pour dressing over. Let stand, tossing occasionally, for 5-10 minutes (more is fine).

Remove asparagus and grill with fish for 5 minutes per side (about 10 minutes total). Put asparagus back on serving plate and toss with dressing to serve.