A popular recipe which replaces the typical white sauce found in ” Coquille St Jacques” with a spicy tomato and wine sauce. Its from ” The Foods and Wines of Spain” by Penelope Casas. Accompany with a medium dry white wine if wished….
Ingredients
- 2 tbsps olive oil
- 4 tbsps finely chopped onion
- 2 plump cloves garlic peeled and crushed
- 1 lb queen scallops
- 2 tbsps chopped flat leaf parsley
- 1/2 tsp thyme
- 1 dried red chilli seeds removed and crumbled
- Ffreshly ground black pepper
- 2 cups sliced mushrooms
- 2 tbs spanish brandy or cognac
- 3/4 cup dry white wine
- 1/2 cup homemade tomato sauce
- fresh breadcrumbs
- butter
Servings:
Instructions
- Heat the oil in a frying pan and saute the onion and garlic until the onion is soft. Add the scallops and cook over a high heat for 2 minutes, stirring. The scallops should not give off liquid but if they do, remove them and evaporate the liquid.
- Lower the heat and sprinkle in the parsley, thyme, chilli, salt and pepper.Add the mushrooms and cook for 5 minutes, Pour in the brandy and flame.
- Now remove the scallops and mushrooms and arrange in scallop shells or individual gratin dishes. Add the wine and tomato sauce to the frying pan and bring to a boil. Check seasoning, then simmer for 10 minutes, uncovered.
- Pour the sauce over the scallops. Sprinkle with breadcrumbs and dot with butter. Bake at 450 F for about 10 mins.
- Serve with a green salad .
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