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Receta Coquilles St Jacques Au Gingembre (Scallops With Ginger)

by Global Cookbook

Ingredientes

6 ounce Puff pastry 1 x Egg, lightly beaten 1/2 c. Sauternes 1 x Shallot, chopped 1 1/2 tsp Chopped fresh ginger 10 ounce Bay scallops Or possibly- Sea scallops, halved (horizontally)

3 Tbsp. Whipping cream 3/4 c. Unsalted butter, chilled, cut into small pcs Salt Freshly grnd pepper 2 tsp Fresh lemon juice Or possibly to taste 2 x Green onions, sliced -Or possibly- 1 sm -Leek, in 1/4" thick slices

Direcciones

1. Preheat oven to 450 F. Roll out puff pastry into 10-inch circle 1/4 inch thick. Place on baking sheet and cut out 8-inch circle from center, discarding excess pastry. Brush with egg. Cut concentric circle 1 inch from edge and halfway through pastry. Refrigeratepastry 10 min. Bake 15 min, reduce heat to 350 F and continue to bake till pastry is golden, about 15 to 20 min. Return oven temperature to 450 F. Carefully lift off pastry cover formed by concentric circle and gently remove moist dough inside shell. Combine wine, shallot and ginger in medium saucepan and bring to boil over medium heat. Add in scallops and cream and cook 1 to 2 min. Remove scallops using slotted spoon. Increase heat to medium-high and cook liquid till reduced to 2 Tbsp., adding any juices liquid removed from scallops. Whisk in all but 1 tsp. butter 1 piece at a time. Season with salt and pepper. Add in lemon juice. Set sauce aside. Heat remaining 1 tsp. butter in small skillet over high heat. Add in green onion and cook 30 seconds. Set aside. Stir scallops into sauce and heat through. Reheat pastry shell and lid in oven for 2 min. To serve, place pastry shell on heated platter and fill with scallop mix. Sprinkle with green onion and top with pastry lid.

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