I have a yen for something provençal-ish, to cut through out all the sauces and cheesey goodness created lately. Bristol Farms had some lovely scallops at 8.99/lb (same price as my new favorite store CrazyVons–see post before last) so I am making scallops with tomatoes, garlic and herbs, otherwise know en français as coquilles St. Jacques a la Provençale.
After the recent tense moments with my first soufflé, I need a break.
As far as I know, provençale dishes indicate the addition of garlic and olive oil (the Mediterranean influence) and this dish has tomatoes as well. Went with Anne Willan (Love her, love her). Her recipes are easier to read than Julia Child’s. With all due respect, of course. Julia is a goddess. But Willan’s recipes are all on the same page (Julia Child’s recipes in “Mastering the Art of French Cooking” are often split between various sections of the book) so it’s easier to plan.
The scallops are served over rice pilaf so that happened first. Just a medium onion sautéed in oil, then adding the dry rice for a quick absorption of oil (to keep the grains from sticking) and salt and pepper.
Then the tomatoes (which have been peeled and seeded are stewed with dry white wine, thyme, fresh basil, salt and pepper.
Everything about this recipe was clean and very good, except that I chose bay scallops which I couldn’t get to sear. They kept giving off loads of water (which I poured off) and essentially poached in the pan instead of getting a nice brown sear.
Not sure what to do about this — do I dry them before cooking? I probably should have just spent the money ($22 a pound!) used the jumbo scallops, and fewer, to not break the bank. The recipe called for a pound and a half.
Anyway, it was still quite good. Though not grand. And there are a zillion versions of cocquilles st. jacques so it will be fun to explore.
February 4, 2008 at 11:36 pm
It certainly LOOKS good! I prefer bay scallops anyway, but you’re right, they tend to poach rather than brown. I always threw in some white wine and they would cook very quickly. You can reduce the liquid slightly and use it on the scallops and rice. So that’s my dish, not cocquilles st. jacques!
February 5, 2008 at 10:04 pm
thanks for the tip! sounds like an easy dish if you have some scallops. i’ll definitely try it.
February 6, 2008 at 6:35 am
Say— Je me demande–qu’est-ce qui se passe with Wolfie?? Is he getting any leftover morsels from these divine meals? Or is la cuisine française too rich for him?
(Bonjour, Wolfie! Je te souhaite le bien-être!)
February 6, 2008 at 6:23 pm
Wolfie’s whole personality changes when I start cooking and he can smell either meat, cheese or baked goods. He hops around, barks and begs for scraps. He always gets a few extras, but being a little old dog, his health figures into the equation. Much to Wolfie’s chagrin!