Maybe it is a sign of the economy, but many retro dishes -- meat loaf, macaroni and cheese, and beef Stroganoff -- are coming back. Couquilles Saint-Jacques is coming back too and you see it in cookbooks and on restaurant menus. It is one of my favorite dishes and I serve it in scallop shells that I bought in San Francisco.
Scallops are the round muscle of the shellfish. Should you buy them fresh or frozen? The answer depends on shipping and smell. Fresh fish shipping methods have improved greatly. Frozen fish is chilled immediately. According to the Prevention website, fresh fish should smell like the sea, not fishy. Look for a white or slightly pink color. "Brown or dull-looking scallops are just too old," notes the website.
Meat Loaf
When you get the fresh scallops home, unwrap them, put them in a bowl, cover them with a wet paper towel, and refrigerate. You should eat them the same day you buy them.
Frozen fish should list the country of origin on the package. Never defrost scallops in the microwave. Take the package out of the freezer, put it in the refrigerator, and leave it there overnight. The frozen product keeps for about two months. Watch for sales because stores often reduce the price if the expiration date is near.
Like shrimp, scallops are graded according to the number per pound. As the Culinary Arts website explains, the grade 20/30 means it would take 20 or 30 scallops to make a pound. Then there are the giant variety with a U designation. A U/15 or U/10 means it takes only 15 or 10 to make a pound.
The original recipe for Couquilles Saint-Jacques contained white wine. Julia Child used vermouth. "Favorite Recipes of California Winemakers," a best-selling book in 1963, calls for dry sherry. The "Pillsbury Complete Cookbook" recipe includes chopped green onions, green pepper, and pimientos. Here is my recipe and you can make it with small or giant scallops. If you use the giant ones, cut them into fourths.
1 pound frozen scallops
1 pound fresh mushrooms, cleaned and quartered
2 tablespoons butter
2 tablespoons fresh lemon juice
1 cup Pinot Grigio
1 bay leaf
1/2 teaspoon low sodium salt
1/8 teaspoon lemon pepper
3 tablespoons butter
3 tablespoons gravy flour
1 cup fat-free half and half
Buttered bread crumbs
Thaw frozen scallops according to package directions. Saute mushrooms in 2 tablespoons of butter and lemon juice until they brown. In a medium saucepan, combine wine, bay leaf, salt, and lemon pepper. Add scallops and cook over medium heat for five minutes. Remove a cup of broth, take out the scallops and set aside. Melt 3 tablespoons of butter in saucepan. Whisk in gravy flour and cook 1 minute. Whisk in half and half and reserved broth. Add mushrooms and scallops. Spoon into ramekins and top with buttered bread crumbs. Bake in a 400 degree oven until the crumbs start to brown. Makes six servings.
Copyright 2010 by Harriet Hodgson
Couquilles Saint-Jacques - The Retro Scallop Dish is Back and Better
http://www.harriethodgson.com
Harriet Hodgson has been an independent journalist for decades. Before she became a health and wellness writer she was a food writer for a local magazine. She is a member of the American Society of Journalists and Authors, Association of Health Care Journalists, and Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.
Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing prompts. Hodgson is a monthly columnist for "Caregiving in America" magazine. Please visit her website and learn more about this busy author and grandmother.
My Links : kitchenaid 10 piece cookware set circulon infinite 10 piece cookware set
0 comments:
Post a Comment