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Food & Travel

Coquilles a la St. Pierre

(Jim Chiavelli for The Boston Globe)
September 29, 2010

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Serves 4 as appetizer

2 tablespoons unsalted butter
1 1/2 pounds fresh sea scallops
Salt and pepper, to taste
1 shallot, chopped
4 button mushrooms, chopped
1 cup dry white wine
Butter (for the dishes)

1. In a skillet over medium heat, melt the butter. Add the scallops, salt, and pepper. Cook without touching for 2 minutes or until browned. Turn and cook the other side for 2 minutes. Remove from the pan.

2. Add the shallot and mushrooms. Cook, stirring often, for 5 minutes or until the mushrooms lose their moisture. Add the wine to the pan and let the mixture bubble steadily until most of the wine has evaporated.

3. Return the scallops to the mushroom mixture and stir well.

4. Butter 4 ramekins or other individual baking dishes. Divide the scallop mixture among the dishes.

SAUCE

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 cup whole milk
1/2 cup bottled clam juice
1/4 cup panko bread crumbs
1/2 cup shredded Gruyere (optional)

1. In a saucepan over medium heat, melt the butter and whisk in the flour until the mixture is smooth. Gradually whisk in the milk and clam juice. Cook, stirring constantly, until the mixture comes to a boil. Let the sauce simmer steadily until it reduces by a third.

2. Turn the broiler to its highest setting. Spoon the sauce over the scallops, and sprinkle with bread crumbs and cheese, if using.

3. Set the dishes on a rimmed baking sheet. Broil for 3 to 4 minutes, watching them carefully, or until the crumbs brown or the cheese melts.

Jim Chiavelli. Adapted from Bistro Ile de France