Ingredients
-
20
-
2
-
1
-
3
-
1/4
-
5
-
1/4
-
-
8
-
-
-
-
-
-
Directions
Les Noix De St Jacque Provencale (Sea Scallops With Tomatoes), This recipe is out of the Le Cordon Bleu’s current textbook Fine dining from the ultimate school of French Cuisine , This recipe is out of the Le Cordon Bleu’s current textbook Fine dining from the ultimate school of French Cuisine
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Steps
|
1
Done
|
Remove the Side Muscle from the Scallops. Pat Dry and Season Them on Both Sides. |
|
2
Done
|
Heat the Olive Oil in a Cast Iron Skillet to High Heat. |
|
3
Done
|
When Hot, Sear the Scallops. Once Nicely Colored, Turn Over and Sear the Opposite Side. |
|
4
Done
|
Transfer to a Wire Rack, Cover and Keep Warm. |
|
5
Done
|
Reduce the Heat to Low and to the Remaining Oil, Add the Shallots. Sweat the Shallots Until They Begin to Soften. |
|
6
Done
|
Season Lightly Then Add the Garlic and Sweat Until the Garlic Begins to Soften. |
|
7
Done
|
Add the Tomato Paste and Stir Constantly For 2 Minutes. Add the Tomatoes and Cook Until All of the Juice Has Evaporated. |
|
8
Done
|
Remove the Pan from the Stove. Stir in the Chopped Parsley and Season to Taste. |
|
9
Done
|
on Each Plate, Spoon the Tomato Sauce First Then Add Five Scallops in the Center. Garnish With Two Sprigs of Parsley and Serve. |
