Coquilles Saint-Jacques; Happy New Year’s Eve!

It’s going to be another quiet New Year’s Eve for us.

It’s simple enough….

We like champagne and wine with dinner.

One can’t drive after champagne and wine.

So we either find a ‘restaurant with rooms’ or stay in front of our own fire for the evening.

When we lived in the US we always found a little hotel (with a good restaurant, of course) for the night.  We spent many lovely New Year’s Eves, with the same good friends who were of a similar bent.

Brunch the next morning for the four of us signaled the official end to the holiday season.

I have to admit I rather enjoy the quiet.  It’s still a special night, but it’s reflective rather then boisterous.

And I feel no guilt at all about having something properly decadent!

If you are getting scallops in their shells, the shells make a lovely presentation.

I love scallops but do not like the coral. Remove it or not as suits you. Be careful not to overcook the scallops.

I did lighten this up – just a little….

Coquilles St Jacques
Coquilles Saint-Jacques

12oz (350gr) sea scallops
2/3 cup (5oz, 150ml) white wine
2/3 cup (5oz, 150ml) chicken stock
1 bay leaf
3oz (90gr) mushrooms
2 shallots
2 tbs butter
1 tbs flour
1/3 cup (3oz, 90ml) crème fraiche, cream, or Greek yogurt
1/2 cup (2oz, 60ml) shredded Gruyère cheese
1/4 cup bread crumbs

Bring white wine, chicken stock and bay leaf to boil in large skillet. Add scallops and cook until just opaque, about 5 minutes. Remove and put into two individual baking dishes (scallop shells?) or 1 larger baking dish. Boil cooking liquid until reduced by half. Remove bay leaf.
Mince shallot and slice mushrooms. Melt 1 tbs butter in medium skillet over medium heat. Add shallots and sauté 5 minutes. Add mushrooms and sauté until golden, about 8 minutes more. Add shallots and mushrooms to scallops, dividing evenly.
Melt remaining 1 tbs butter in saucepan. When hot add flour and cook, stirring, for 1 minute. Reduce heat to low and slowly add in reduced cooking liquid, stirring constantly until thickened. Add crème fraiche and heat through. Pour sauce over scallop/mushrooms in baking dish(es). Sprinkle with bread crumbs and cheese. Bake in 375F (190C) oven for 15 minutes, until hot and bubbly. Serve.

Happy New Year’s Eve Everyone!

Be safe….

13 thoughts on “Coquilles Saint-Jacques; Happy New Year’s Eve!”

  1. Happy New Year Katie! I so love your recipes and blog. They are truly a delight! All the best in 2011,…doesn’t that sound so weird…2011, still can’t get my head around that one…and just think not too far down the road! Holy mamma…where does the time go?

  2. Happy New Year, Kate! I like quieter New Year’s celebrations, too. No loud parties for us, just a few good friends gathered for a lovely dinner. Reminds me how good life can be.

  3. Although it’s been said on Twitter, Happy New Year to you!
    I agree that the tough drinking and driving rules have dampened New Year’s celebrations in France…a friend of mine was driving his sister to the Toulouse airport at about 3am on the morning of January 1st and got pulled over twice for alcohol tests! I guess that is all very good but it does make celebration more of a challenge.
    We enjoyed our quiet NYE, but I’m thinking next year it might be fun to go to a hotel/restaurant not that far away…
    Anyway take care! Did you know I’m starting a new blog? Address below…

  4. Happy New Year, Katie! Most of the time we stay home, too. I like the idea of bubbly on NYE, but not the idea of getting a ticket.

  5. Always a quiet night for us, never leave our little Cul de Sac. But the wine was flowing, our neighbors dropped by and as usual, very fun and memorable.
    Always so much fun to drop in on your blog. great stories and adventures and as this recipe shows… great food chops!
    Looking forward to 2011 with you

  6. Thanks Val, and you as well. It’s a favorite of ours, too.
    And to you, Shayne. A bit different from last year….
    Ina, we don’t go down that road… everything is going by much to swiftly. And many thanks for the kind words.
    manningroad, I hope you at least had a glass of champers!
    And a Happy New Year back at ya, brassfrog! Good to know you!
    Very Happy New Year to you and your family, Sylvette!
    Zoomie, that sounds perfect – Happy New Year!
    Thanks, QandleQueen, and to you!
    Thanks, Betty. A small hotel with good food is, for me, the nicest way to celebrate – then we can both relax and enjoy it. I love your new blog!
    Mimi, it used to be dangerous because of the drunks…. now it’s the cops LOL
    Year on the Grill, so much nicer having people who can walk to your house, isn’t it? Hope you have a lovely 2011!
    Ciaochowlinda, I avoided it for years – to many calories, but this version I can enjoy – occasionally!

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